I used to hate raw fish. I was a I’ll-eat-fried-shrimp-and-nothing-else kinda girl. Now I love it! So it’s funny to now look back and wonder when that switch to raw fish lover happened. My first raw fish memory is slightly blurry. My dad was most definitely there, so it must have happened early in my collegiate career. You know, the same time coffee became a necessity and not a disgusting thing my parents must’ve had to choke down. In fact, my first memory of tasting coffee was with my dad too. We were having a garage sale and offered free coffee to shoppers. He had me try a sip which immediately induced my spitting reflex. So even though I hated coffee and raw fish back then, I suppose I have my dad to thank for the development of my palate. Although… I wonder if I would have enjoyed raw fish earlier if I had a dish like this Sake Washed Tuna Tartare with Grapefruit Slaw.
This is the kind of raw fish dish that could convert any raw fish hater. The foundation of the dish is a light, crisp, slightly tart salad. The veggie packed slaw contrasts beautifully with the soft and slightly sweet tuna. The aromatic sake broth is full of pungent flavors, helping to mask any fishy taste that would deter any critic. But dont worry, fish lovers. The spicy ginger, sweet sake, and salty soy sauce pull out the gentle nuances of the fish beautifully. This Sake Washed Tuna Tartare with Grapefruit Slaw is one of my favorite was to enjoy raw fish.
Ingredients for this recipe: