Chef Nicholas Nutting of The Pointe Restaurant — part of the Wickaninnish Inn — in Tofino uses the best from Vancouver Island's land and sea to cook up his exquisite dishes. This unique tartare uses local tuna, a homemade spice paste and all sorts of tasty garnishes.
1 cinnamon stick
1 piece star anise
1 tsp cardamom pods
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp black pepper
1/2 cup canola oil
5 fresh Thai chili peppers
2 Roma tomatoes, roughly chopped
1 red pepper, seeded and roughly chopped
1 white onion, roughly chopped
1 head garlic, peeled and roughly chopped
2 tsp chopped ginger
12 oz. sashimi-grade albacore tuna, cut into small dice
1/3 cup jicama, peeled and finely diced
Chopped green onion
Maldon sea salt
Step 1: To make the spice paste, sauté all spices in canola oil over low heat for several minutes or until fragrant. Add remaining spice-paste ingredients and sweat until onions are soft and translucent. Purée in a high-powered blender, then pass through a fine sieve. Cool and reserve.
Step 2: Just before serving, toss together tuna, jicama and prepared spice paste to taste in a bowl. Use paste sparingly, starting with approximately 1 tbsp. (If tuna marinates in spice paste for more than 2 hours, it will actually start to cook, which you don't want.)
Step 3: Garnish with cashews, green onions, cucumber and cilantro, then season with a pinch of Maldon sea salt.