1. Place tuna loin in freezer for approximately 20 minutes to allow it to firm slightly
2. Over medium high heat, add olive oil to a frying pan and allow to come to temperature
3. Fine chop or mince shallots and add to oil, stirring constantly until browned
4. Remove from heat onto a paper towel to absorb excess oil
5. Add rice vinegar, sesame oil and siracha to a bowl and whisk to fully incorporate
6. Remove tuna from freezer and rough chop into small pieces
7. Add sesame oil dressing and toss
8. Add shallots and gently stir to combine
9. Serve on an Asian style soup spoon
10. Refrigerate until ready to serve tuna tartare (within an hour)
11. Enjoy

While the origins of raw tuna date back to ancient Japan when it actually wasn't served raw, but preserved in fermented rice whereby the rice was discarded but the tuna kept a practice called nare-sushi. Credit for the modern-day sushi – nigiri sushi – traces back to the 19th century Edo, Japan and chef Hanaya Yohei.

Sashimi is simply thinly sliced raw fish served sans sweetly vinegared rice.

As with many culinary traditions, the popularity of sushi rose during the 20th century, following World War II when sushi spread globally, taking root and finding ubiquity in the United States and North America. The relative simplicity of a sharp knife, raw fish and ocean shore communities with sub-cultures within helped its rise in popularity.

The sushi tuna tartare recipe as we have come to know it is a primarily Occidental variation on the culinary themes of Oriental delicacies. At once as simple as it is sophisticated, this tuna tartar recipe is an easy-make, no-cook, elegant appetizer certain to impress.

We are cooking now, please wait for it to come out. It will be delicious.