BBQ Shrimp and Tuna Tare Tare

TUna tare tare is the centerpiece of this BBQ Shrimp platter.

This was one of those Rabbit Hole creations. I had some sushi grad tuna in the freezer and some time on my hands. it was summer time and I wanted to cook without making heat.

The reason I'm sharing it now, as I look out my window at a blanket of snow, is to inspire for your holiday parties. If you're into the Seven Fishes, this gets you 2 that compliment each other quite nicely with some crusty baguette slices or crackers.

First let's talk about what makes tuna 'sushi-grade'? If you're like me, you probably think that sushi-grade has something to do with freshness off the boat; you would be wrong. A fish is sushi-grade when any parasites that may be present have been destroyed. How that happens has everything to do with freezing and little to do with fresh off the boat. The FDA offers guidelines refereed to as the “Parasite Destruction Guarantee” that must be followed for most fish species after they are caught:

• Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time)

• Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours

• Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours

WHO KNEW?

Chances are that your home freezer isn't going to accommodate the second and third option, but the 7-day process is likely within your grasp with a newer freezer or refrigerator/freezer.

Again, I digress, let's get back to the platter. For the tare tare, I like a seasoning of chili crisp with a touch of rice vinegar and minced scallion tops.

For the shrimp, for this adventure, I marinated them in a Korean BBQ and charcoal grilled them. In the winter no one will hold it against you if you opt to stir-fry over brave the winter chill.

I can tell you that the Korean BBQ was a really nice compliment to the tare tare seasonings. A bed of spinach and some cherry tomatoes helped to make it pretty.

THE RECIPE:

Fresh greens, sp[ing miz, sponach bib lettuce enough to cover your platter with a couple of layers

12 to 15 cherry or grape tomatoes

For the Tare tare

1/2 lb sushi-grade tuna thawed

1T sesame oil

1t rice vinegar

2T chili crisp

1/4c finely minced scallion tops

1/2c sesame seeds

For the Tare Tare

• In a medium bowl combine the sesame oil, vinegar, chili crisp and minced scallion tops

• Cut the tuna into a 1/8 to 1/4" chop

• Place the tuna in the bowl with the seasonings and stir and toss to completely combine

• Line a bowl that will fit all the tuna with plastic wrap leaving a couple of inches overhang.

• Press the tuna into the bowl firmly and make sure it's level on the top (which will be the bottom when you invert it).

• Use the overhanging plastic wrap to completely cover and place in the refrigerator for at least an hour.

When ready to serve, remove the tuna from the refrigerator and peel back the plastic wrap.

Line your platter or serving dish with a layer or two of fresh greens.

Carefully invert the bowl onto your serving dish or platter.

Gently pat sesame seeds to cover your tare tare 'dome'.

Set any unused sesame seeds aside for garnish later.

For the BBQ Shrimp

1 doz. jumbo deveined shrimp

1c plus 1/4 cup Korean BBQ Sauce

• Toss the shrimp with 1 cup of the BBQ sauce, cover tightly, and marinate in the refrigerator for 2 hours.

• Grill shrimp for a couple of minutes on each side until they are opaque and pink in color OR sautee them in a touch of sesame oil in a frying pan until done.

• Arange shrimp around your tcenterpiece of tuna tare tare and add tomatoes.

• Drizzle the remaining 1/4 cup of BBQ sauce over the shrimp and greens and sprinkle any remaining sesame seeds over the shrimp.

• Serve with crusty baguette slices or rice crackers.

• True confessions: some of us just like to eat the tuna on top of the greens with a fork -- and that's OK!