I made tuna tartare today for lunch. Loosely based on an Eric Ripert recipe, I steeped the oil in garlic, chilies and ginger. You must use a sushi grade tuna, any old tuna will not work. Super sharp knife is another must so you don’t end up tearing the tuna when you dice it. Diced jalepeños, scallions, lime juice, toasted sesame seeds, a DROP of sesame oil (because a little goes a loooong way) and season it with salt. Using a ring mold makes it look pretty on the plate but what really matters is how it tastes. I loved it. Definitely another recipe to add to my quick and satisfying lunch menu. Let the oil steep for at least 2 hours to get a great flavor.