This is a great twist on traditional tuna tartare. The combination of pears, raw tuna, scallions, pine nuts, and sesame oil are totally unique and incredible together. This is a great light appetizer.
1 pound sushi grade tuna, finely diced
1 small crisp pear, such as Asian or Anjou, peeled, cored, and cut into very small dice
2 teaspoons finely grated fresh ginger
1 garlic clove, finely minced
4 scallions, finely chopped
2 tablespoons toasted pine nuts
½ teaspoon toasted sesame oil
½ teaspoon Asian Chile sauce, such as sambal
Kosher salt and freshly ground black pepper to taste
12 to 16 thin slices baguette toasted, for serving
Put the tuna, pear, ginger, garlic, scallions, pine nuts, sesame oil, and chile sauce in a medium bowl and stir well to combine. Taste and add salt and pepper as needed. Cover and refrigerate for up to 1 hour until ready to serve.
To serve, divide the tartare among four salad plates and press it with the back of a spoon into a thin, even layer. Serve with toasted baguette slices.