Yellowfin tuna, jalapeño, shallot, extra-virgin olive oil, tomato, herbs and lemon zest; served with taro chips
Tuna Tartare in All Its Tasty Simplicity
Hank’s Seafood Restaurant | Charleston, S.C.
Tim Richardson
Hank’s Seafood is a Charleston icon, serving classic and elevated Lowcountry dishes in a converted warehouse for the last 25 years. Fresh, local seafood is the heart of the restaurant’s menu. “The Tuna Tartare is the top-selling item at the raw bar year after year,” says Tim Richardson, executive chef.
Richardson finds the local yellowfin tuna to be amazing on its own, so to avoid overpowering it with other flavors, he keeps the dish clean and simple. That means using only salt, pepper and a little EVOO to season the tuna, which is chopped and shaped with a ring mold. It’s topped with tomato, shallot, jalapeño, cilantro, chives and lemon zest to complete the build. The dish is served with crispy taro chips for a contrasting crunch. “The Tuna Tartare has been on the menu since day one and is my favorite dish of all time,” says Richardson. ”
About the Author
Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. mike@menumatters.comRead More Stories by Mike Kostyo
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