Last week when Chef Hollands of the SF Marriott Marquis invited us to try some of his new travel inspired recipes on the restaurant menu, we obviously were thrilled {who doesn’t turn down an amazing meal and some cooking lessons?!}.

The roasted beet salad was delicious, but the tuna tartare is out of this world. It’s a dish that is always a treat when I see it on a menu which is why I would have never thought to try tackling the dish myself. Who knew it’s so easy?!

Since there is no cooking involved, you’re just throwing in raw flavors that most of us already have in our kitchen. All you’ll need to do is go to your local fish market and get the freshest, best Ahi they have. Don’t be intimidated- this exotic dish is so fun and delicious that you definitely don’t want to miss out on this!

Tuna Tartare “Poke Style”

Ingredients:
1 lbs #1 grade Yellowfin Tuna (Ahi)
1 tbsp. diced yellow onion
1 tbsp. sliced green onion (Scallions)
1 tsp. diced red and green jalapeño
1 tbsp. toasted black and segular sesame seeds
2 tbsp. soy sauce or Tamari
1 tsp. toasted sesame seed oil

For plating:
2 diced avocados
micro wasabi or cilantro for garnish
wasabi paste
creme fraiche
wonton chips or sesame crackers

Remove bloodline from tuna (black section) and dice into small cubes. In a large bowl, combine tuna and all other ingredients- fold together {does it get simpler??}.

To plate the tartare you can use a cookie cutter or cylinder shaped mold. Place a large spoonful of avocado in mold and slightly press down. On top of the avocado do the same with the tuna mixture. Gently pack down and slowly pull off mold. Garnish with micro wasabi {you can use chopped cilantro as an alternative} and serve alongside with wonton chips or sesame crackers. Drizzle a mixture of wasabi paste and crème fraiche – made to taste.

Note: You can make the wonton chips by either brushing wonton wrappers with egg whites, coating with sesame seeds and baking, or by deep frying wontons.

Hello, yum! We could have eaten this tuna tartare all day. We were totally pigging out in the Marriott Marquis, which is the perfect reason why we should all try this recipe at home. Maybe a hot dinner date in. Or the most impressive dinner party appetizer ever?

We want to thank Chef Hollands for sharing his recipes with us and taking us into the kitchen with him. It was such a fun experience to see what goes on behind the scenes of a restaurant. I’m happy to report, they have it all under control!

original photography for apartment 34 by Emily Scott // recipe c/o Marriott Hotels