There’s something undeniably charming about a cookbook that balances the simple with the sublime. Nick DiGiovanni’s book does just that. I picked it up on a whim, partly curious and partly inspired by his modern take on food, a nod to the age-old tradition of making a meal in your own kitchen. But the question at hand is, what is the most popular recipe in Nick DiGiovanni’s book?
I’m not a person who easily succumbs to food trends. I like to take my time in the kitchen, where things move at their own pace. Still, when a recipe keeps popping up in conversations and social feeds, it’s hard not to notice. And after leafing through the pages of Nick’s book, it became clear that his Spicy Tuna Tartare is the one that keeps drawing people back.
Now, I’ll admit, I’m not always one for raw fish at home. There’s a kind of alchemy that happens in a professional kitchen that feels difficult to recreate on your own countertop. But this dish—well, it’s approachable in a way I hadn’t expected. More than that, it’s a recipe that manages to be both exotic and familiar, sophisticated yet incredibly simple.
Why Spicy Tuna Tartare?
This dish, if you’ve never had it before, is a lovely thing. It’s not the sort of meal that weighs you down; rather, it feels like something you could eat at lunch on a lazy afternoon, perhaps with a chilled glass of white wine and a loaf of good bread. The Spicy Tuna Tartare offers exactly what the best recipes do: simplicity, freshness, and a sense that you’ve made something far more complicated than it really is.
People love it for all sorts of reasons. Some because it reminds them of their favorite sushi spot, and others because it’s the kind of recipe that feels fancy without being fussy. For me, it’s the balance of textures—the delicate richness of the tuna, the creamy avocado, and the little bite from the sesame oil and sriracha.
Making Spicy Tuna Tartare at Home
This is where things get interesting. Making tartare at home can feel like a bold move. After all, you’re working with raw fish, and there’s a level of trust you must have with your ingredients. But here’s the thing: when you strip it down to its basics, Spicy Tuna Tartare is shockingly easy to prepare. It’s the sort of recipe you can whip up when you’re feeling adventurous, yet still want something that’s not going to take all day.
Here’s how I approach it in my own kitchen.
Ingredients:
- 8 ounces of fresh, sushi-grade tuna (and yes, it must be fresh—there’s no shortcut here)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha, or more if you like your food to have a bit more punch
- 1 teaspoon lime juice
- 1 small avocado, diced into tidy little cubes
- A handful of toasted sesame seeds
- A scattering of finely chopped scallions
The Method:
- The Tuna: This recipe begins and ends with good tuna. Dice it into small, even cubes—no need for perfection, but do try for uniformity. It helps with the texture.
- The Dressing: In a small bowl, whisk together the soy sauce, sesame oil, sriracha, and lime juice. The dressing is straightforward, but don’t let its simplicity fool you—these ingredients come together beautifully.
- Assembly: Gently toss the tuna with the dressing, making sure each piece is lightly coated. Then, ever so gently, fold in the avocado. I find that a light hand is best here; you want the avocado to hold its shape.
- Garnish: Spoon the tartare onto a plate and sprinkle the top with toasted sesame seeds and a few chopped scallions. Serve with something crisp—wonton chips, crackers, or even just a fork if you’re feeling minimalist.
Why I Think This Recipe Is Popular
There’s a reason why Spicy Tuna Tartare is the most popular recipe in Nick DiGiovanni’s book, and it has to do with how easily it fits into life. You could make this dish on a Tuesday night after work, or you could serve it at a dinner party and feel like you’ve pulled off something impressive without breaking a sweat. It doesn’t demand much of you, which is, I think, the mark of a great recipe.
In many ways, this recipe reflects what I love about cooking in general. It’s food that doesn’t try too hard, yet still feels elegant. The ingredients aren’t complex, but when they’re combined, they create something memorable. In this case, the tuna and avocado bring out the best in each other, and the subtle heat of the sriracha gives just enough kick to keep things interesting.
Why It Matters
So, what is the most popular recipe in Nick DiGiovanni’s book? It’s Spicy Tuna Tartare, and after making it, I understand why. It’s a dish that’s as versatile as it is flavorful. But more than that, it reminds us why cooking doesn’t have to be complicated to be special. Sometimes, the most delightful things are the ones that let their ingredients speak for themselves.
In a world where food can often feel over-complicated, this recipe is a breath of fresh air. It’s modern, yes, but it’s also rooted in something timeless—good food, made simply, with care.
Give it a try. Who knows? You might just fall in love with it, too.