This version of tuna tartare steals ingredients from the sushi counter, with pickled ginger, rice vinegar—typically used in making sushi rice—and a bit of soy sauce tossed with the finely diced fish. Spoon it onto small plates as an appetizer, or into a bowl alongside taro or other crisp chips for a cocktail party snack. (It's best served right away; as it sits, the tuna begins to lose color, though the flavor remains quite good.) Look for pickled ginger near the prepared sushi at your local grocery store, or in the Asian foods section.
The robustly flavored sauce gets its inspiration from olives, tomatoes, and fresh thyme, but is simple to prepare. When the topping is this bold, go with a simple grilled technique for the fish.
These skewers make a tasty appetizer course, allowing 2 to 3 skewers per person on small plates. Feel free to grill the skewers—about 1 minute per side over medium-high heat—instead of broiling.
Recipe: Spicy Tuna-Mango Skewers
Gribiche is a not-too-common but delicious, textured sauce that is an ideal partner for a variety of seafood. Here the piquant flavors of the caper-and-pickle combination pair beautifully with flakes of canned tuna for a quick and impressive appetizer.
Recipe: Tuna Gribiche Crostini
This recipe is for those who love their tuna on the very rare side—feel free to cook the fish a bit longer, according to your taste. If you prefer, you can quickly sear the tuna in a skillet over medium-high heat instead of grilling.