Chef Franks Tuna Tartare

The main thing you should remember with tuna tartare is to get the freshest fish possible. This is the way my family likes it but you can make it with whatever flavors make you happy.

Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock

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Kitchen-

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1 # sushi grade tuna
capers
dijon mustard
chives
extra virgin olive oil
Juice of 1 lemon
salt
chili flake

[NunoMarques]

Congrats on the 100K subscribers, Chef Frank! I'm one of them and enjoy the knowledge you are so willing to share. Thank you for that.

[katinapactol-baez]

I'm VERY lucky to have a fisherman for a husband who gets our own fresh ahi from time to time. I'm curious to try this... never would have even considered mustard with fresh tuna but I'll try anything at least once. That said, no one here will complain about poke though we usually cube it a little bigger... or scrape it finer off the skin & bones with a spoon) also, the bloodline can be good, it just needs a little extra care.

On that note, I'm going to go ahead and recommend serving poke instead of lox for your breakfast, you can make it even better with smoked cream cheese (which is surprisingly easy to make)... it's become one of my favorites, so easy and down right delicious.

[lindafreeman]

"If it smells like low tide, DON'T EAT IT!" wise words 😄

[maz]

this looks amazing. As always, thank you for the cooking class.

[nathanielbanalcenteno]

I kind of want to see Frank do a series where he cooks around the world.

[CornucopiaWorld]

Tuna tartare looks delicious and congrats on 100 subs

Reminds me of a dish in my hometown called "umai" in Sarawak. Missed having them!

[Jim_CT]

🤤🤤🤤……. The last time I tried making tuna tartare it ended up being Poke 🤣

Great video Chef 👨‍🍳

[majoroldladyakamom]

I hope that your students at the C.I.A know how lucky they are, Chef Frank. 👏 ❤

[bahumatneo]

There is no way im gonna be able to afford that big of a chunk of tuna. Im just gonna close my eyes with this can of bumblebee and pretend.

[elvenatheart]

Whoever is making the thumbnail, kudos. Great job always

[CP-fejr]

thanks for the tips on how to spot really fresh tuna. Here in London UK, genuinely really fresh fish is virtually unobtainable, so I don't eat as much fish as I would like, especially tuna and Mackerel.

[RobertPeters]

Congrats on the 100K Subs Frank! Great video too.

[EricSanDiego]

Frank needs another T-Shirt that says "Absolutely Delicious" since he says that in nearly every single video, sometimes more than once.

[SonicGamerGirl]

I do not eat fish or any other meat or animal products in general, as I'm vegan (in terms of diet, that is), but MY GOSH, I REALLY enjoy watching your videos, including the videos lby Epicurious that you're featured in. Thanks for posting these videos! 😁💙

[paigewinsor]

Ooohhh music! Nice upgrade. You guys do a great job.

[jamesk]

Awesome video. Looks incredibly delicious. The 1st thing I thought of Mr. Bean and the steak tartare

[Hannahvanderheijden]

Loooovee tuna tartare. At my work we do a version with salsa verde and its amazing!

[coleiosis]

I really hope he makes a guacamole soon

[hlynnkeith]

Frank, Wow! I have been making your recipe for years with one change: finely diced red onion vice chives.

[MasterG]

You can make "eel sauce" with the skin and all that removed. It is basically soy sauce powered up with acid and fish stock. Meaning, reduce the soy sauce with that skin.