No matter what we order from the list of seafood mains at Lure in Midtown Atlanta, we always get the tuna tartar to start. If I can find great tuna at a seafood market, could I make this at home? — Joe Washington, Atlanta
Lure’s executive chef Justin Baunach was happy to share the recipe, which requires some specialized ingredients but is well within reach for a home cook. When you try it at home, be sure to make it with very fresh sushi grade tuna.
Baunach says, “The tuna tartar at Lure is always a menu favorite. The balance of flavors and textures with fresh tuna, fatty avocado and crispy spring roll wrapper is both refreshing and satisfying, complemented by the salty and spicy sauce.”
At the restaurant, the avocados in the dish are charred on the grill although that is not called for in our recipe. Baunach says you can grill your avocados before adding if you wish. And they cut out the center of the rice paper wrapper after it’s fried to keep the wrapper steady on the plate. You can use that cut-out section as a chip, or just discard.
Yuzu Kosho is a Japanese condiment prepared from fermented yuzu, chiles, kombu and salt. Tobiko is flying fish roe and is often used to garnish sashimi and sushi. You will find both at stores that carry Japanese groceries, along with Furikake seasoning. But the seasoning is becoming more widely available and can even be found at Trader Joe’s.
To get paper-thin slices of radish, the best tool is a mandoline.
From the menu of ... Lure, 1106 Crescent Ave., Atlanta. 404-817-3650, lure-atlanta.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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