Login to Save Like

Ingredients

• 1 lb. sashimi-quality tuna fillet, preferably
  bigeye or yellowfin, cut into 1/4-inch dice
• 1/4 cup finely minced red onion
• 1 1/2 Tbs. minced green or red jalapeño chili,
  seeded if desired
• 2 Tbs. finely minced green onion, white and
  light green portions
• 2 tsp. grated lemon zest
• 1/4 cup olive oil
• 3 Tbs. Asian sesame oil
• Kosher or sea salt and coarsely ground pepper,
  to taste
• 1 lemon, quartered

Description

Here Is A Beautiful Scenario For Color Coding: Rosé Sparkling Wine Against The Rich Red Tones Of Tuna Tartare. The Oily Flesh Of The Tuna Needs Just A Bit Of Balancing, Which The Wine's Acidity Provides, As It Subtly Enhances The Lemon. To Echo The T

Williams-Sonoma