CLASSIC TUNA TARTARE

CLASSIC TUNA TARTARE image

Yield 8 people

Number Of Ingredients 14

1 lb sashimi-grade tuna (Spanish bluefin, Hawaiin ahi or Maine yellowfin)
2 T extra virgin olive oil
2 T fine-diced cucumber
1 T grated ginger
1 T minced shallot
1/2 T minced garlic
2 T lemon juice
zest of one small lemon
2 oz petite Mache and red oak lettuce
Dijon mustard vinagrette:
1/4c extra virgin olive oil
1 T Dijon mustard
1 T white-wine vinegar
salt and pepper

Steps:

1. Prepare the tuna tartare: Slice the tuna into 3/4 inch dice and place into a chilled glass bowl. Drizzle the olive oil into the bowl to gently coat the tuna. Add the cucumber, ginger, shallot and garlic. Gently toss ingredients together. Reserve the lemon juice and zest until right before serving. 2. Make the Dijon vinaigrette: Add the Dijon and the white-wine vinegar to a small bowl. Slowly drizzle in the olive oil while whisking constantly. Season to taste with salt and pepper. 3. Assemble: Add the lemon juice and zest to the tuna and toss gently. Place four 1 inch by inch ring molds (or timbales) on chilled plates. Fill each ring mold with an event amount of the tuna tartare. Gently remove the ring molds. Toss the greens in the mustrt vinaigrette and garnish around the tuna. Finish with additional lemon zest and pepper. This serves 4 as a main course, or 8 as an appetizer.