Tuna Tartare With Lychees

Craving a culinary adventure that balances freshness and sweetness?

Dive into a world where delicate tuna meets the exotic allure of lychee, all harmonized by a savory soy-sesame dressing.

This tuna tartare recipe is surprisingly simple, offering a taste of fancy without the fuss.

About the Recipe

If you are looking to whip up some gravy, I've got you covered with a couple of recipes depending on how you cooked your turkey—whether it was roasted in a pan or made in a slow cooker because each method needs a slightly different approach!

For those of you who roasted your turkey, you need those yummy pan drippings—the leftover juices and oil. Trust me, that's gold! If you went the slow cooker route—no worries, I've got another foolproof method for you! And hey, if you didn't cook a turkey either way, use my from-scratch gravy—it's the best!

I always aim for around 1/4 to 1/3 cup of gravy per person so make up enough! Don't worry about leftovers this stuff freezes excellently and firms up like jelly in the fridge—but reheats smooth as silk!

Ingredients

Alright, let's plunge into the ingredients list for these gravy adventures! You're gonna need a few things to make this liquid gold.

First off, you'll need 6 tablespoons of drippings from that magnificent turkey we roasted. If you're a bit short – butter to the rescue! Then, grab 6 tablespoons of flour; it's the thickening agent, you see. And don't forget our liquid base: 4 cups of low-sodium chicken broth! That, my friend, will add depth.

A glistening pool of turkey drippings, ready to be transformed!
A cloud of flour, patiently waiting its turn!
Chicken broth, promising rich flavor!
Salt and pepper, standing by to bring everything to life!

Finally, you need salt and pepper—the dynamic duo. Season to taste, my friend—it's your gravy masterpiece! Remember, this is NOT about the instructions just yet—we will get to it.

Instructions

Now that we've gathered our gravy ingredients, let's get this show on the road! First, I place the roasting pan right on the stove over medium heat. Ideal if it fits across two burners!

When I see it start sizzling—bubbling away—I toss in the flour. I cook it for one minute, stirring like crazy.

Gradually, I pour in the broth, always mixing, mixing, mixing! It should be lump-free, but if not, I grab a whisk—whisking around the onion.

Next, I simmer until it thickens to my liking. And remember, it'll thicken more as it cools. Taste, taste, taste and adjust salt and pepper.

Then, I strain it into a bowl, giving those onions a good press to squeeze out all the flavor before discarding them. I pour my gravy into a jug and serve with the Turkey. To keep warm, store it in a thermos!

Recipe Notes

Because I make 1/4 to 1/3 cup of gravy per person, I always use the recipe scaler to adjust the recipe up or down as needed. It's super handy!

Drippings are key. You need 1 1/2 tablespoons of drippings and flour for every 1 cup of broth. No drippings? Add melted butter—boom, problem solved! I always toss garlic and onion into the pan while roasting—it caramelizes and makes the gravy insanely good. Trust me on this! Make sure your roasting pan has at least 1.5 cups of liquid to avoid a bitter, burnt mess—yuck!

A dark, rich gravy, almost mahogany!
Steam rising from a gravy boat at Thanksgiving.
The satisfying glug-glug as you pour gravy.
A gravy so good, you want to drink it straight from the ladle.

Gluten-free? I got you. Skip the flour and use cornstarch mixed with water. For 4 cups of broth, use 8 teaspoons of cornstarch—easy peasy! Store it in the fridge for 5 days, or freeze for 3 months. You can do it!