Tuna Tartare with Balsamic Stout Reduction
I got the idea to make a balsamic reduction with a beer. I decided a stout would work best so I went with Dogfish Head Chicory Stout. Reducing the beer and vinegar brings out their sweetness and results in an interesting concentrated flavor. I used more beer in the ratio so that those flavors would come out more. I wasn't really sure if all this would go with tuna tartare but that was my plan so I went for it anyway. Surprisingly, the sauce actually seemed like it was made for the tuna, which I guess it really was. It's also worth mentioning that I paired my tuna tartare before with Jai Alai White Oak IPA. That was a great pairing because the piney notes of the beer really complemented the dish. So if I were to do a beer dinner (which I'm thinking of doing at my house at the beginning of January) I would probably make this dish with a stout, pair it with an IPA and then save the stout to pair with a later dish.
Anyway here are the ingredients and directions:
chopped sushi grade tuna
some kind of toasted bread
For the reduction, bring the balsamic vinegar and beer to a boil. Make sure you are using a large enough pot because it bubbles up a lot from the carbonation in the beer. Once it boils, reduce the heat and let it cook until syrupy. Combine the rest of the ingredients (except the bread obviously) and drizzle with the reduction. Serve with the toasted bread. Super easy right?