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Often, when we think of tartare, we think of steak, however this dish can also be prepared with fresh, raw tuna. It is important to use the freshest fish possible, and the fish must be stored properly. Always clean your hands thoroughly before beginning to work with the fish. Make sure you work with a very sharp knife to avoid tearing the fish, and slice the fish into equal sized pieces. Prepare the flavorful marinade and serve.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
