Tuna SashimiBy Jesse Kissinger
We're nearing the end of the summer, but in many parts of the country it is still punishingly hot. Too hot to turn on the oven. Too hot to use the skillet. You may have leaned over the grill a few too many days in a row, igniting coal or gas when the air around you already felt like it might combust. Smoke and fire rising, sweat dripping. All the beers in the world couldn't cool you, and there you are leaning over a small inferno.
In an attempt to escape the heat in its final blazing days, you could succumb to salad for dinner or pull out the cold cuts from the bottom of your meat drawer. But you could also try eating your dinner raw. Not raw like cold soup - gazpacho never filled a man. Instead think sashimi. Carpaccio. Ceviche. Crudo. Tartare. Delicacies to be enjoyed with gusto as the truest, near living, expression of meat. Fish, salty like the ocean, cold, and fresh. Steak, soft and pink, with a shadow of dark beef flavor.PLUS: A Simple Broiled Fish Fillet Recipe
You might think that you should leave these sorts of dishes to the professionals - a high school health class on food safety wavers in the back of your mind, or the non-English names seem intimidating. But really, it's a simple process with an impressive result. And so we've culled together a few recipes for you to enjoy at home: Tuna Sashimi Marinated with Ginger and Mint from the legendary Chef Jean-George Vongerichten's ABC Kitchen (New York), Hangar Steak Tartare with Pickled Jalapenos from Chef Kuniko Yagi of Hinoki and the Bird (Los Angeles), and Diver Scallop Crudo by Chef Mette Williams, Executive Chef at Culina Modern Italian in Los Angeles.
Their dishes hinge on a high-quality, fresh product, seasoned with intelligence and good taste, and with no cook time, they are remarkably quick to make. But perhaps most importantly, these dishes require no heat in the summertime.
Here's the first. Expect more soon.
Tuna Sashimi Marinated with Ginger and Mint
Chef Jean-Georges Vongerichten, ABC Kitchen, New York
Peel and finely grate 1 tbsp. of fresh ginger. Thinly slice 1 Red Thai chili - or another fresh chili if Thai is unavailable. Whisk these ingredients in a small bowl with:
- • ¼ cup orange juice
- • 3 tbsp. lemon juice
- • 2 tbsp. soy sauce
- • ¾ tsp. sherry vinegar
- • 1 tbsp. + 2 tsp. of a neutral oil - sunflower, safflower, or grapeseed
Set aside.PLUS: Salt-Baked Wholefish with Buttermilk Chutney
With a razor sharp knife and long strokes, thinly slice ½ lb. of sushi grade tuna. It will be bright red and not have any bad aromas - any great fishmonger should have this. Cut it on a bias, forming parallelograms approximately ½ inch wide and 4 inches long. The raw fish should be as cold as possible, stored on ice or in the refrigerator.
Pour dressing into 4 medium-sized bowls. Arrange tuna on top. Garnish with torn mint leaves and chopped chives. Season lightly with coarse sea salt and black pepper.
Serve immediately with cold sake.More from Esquire:
How to Enjoy Raw Meat Safely at Home
5 Food Frauds to Watch Out For
How to Prepare Raw Meat: A Tartare Presentation
Everything You Need to Eat Well in the Wilderness