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Tuna sticks to Red Wings' Tatar

by Bill Roose / Detroit Red Wings

Tuna Tatare photo is courtesy

DETROIT – The Red Wings have had a number of past players with food-like names in their moniker. There’s Fred Berry, Milan Chalupa, Paul Coffey, Jim Korn, Mark Lamb and Adam Oates.

Now comes word of a new nickname in the Red Wings dressing room, and this one seems to be sticking.

Recently, some teammates when referring to sniper Tomas Tatar have called the 28-goal scorer Tuna, which we’re told is short for a delicious fish recipe involving his surname.

“I think (Tomas Holmstrom) came up with this way back ago,” Tatar said. “They called me Tuna Tatare and it kind of stayed there. … It’s like the appetizer so I guess the tuna kind of sticks with me.”

Like nicknames, Tuna Tatare is easy to make, and it makes for an impressive first course for any dinner party.

John Borso, executive chef for the Red Wings and Olympia Entertainment provides the following easy-to-make recipe. Bon Appétit!


1 pound sushi grade tuna, finely diced

3 tablespoons olive oil

1/4 teaspoon wasabi powder

1 tablespoon sesame seeds

1/8 teaspoon cracked black pepper

Sliced French bread

In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

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