SALMON AND TUNA TARTARE WITH BALSAMIC REDUCTION
Steps:
- 1. Place balsamic vinegar over med-low heat and simmer until it is a syrupy consistensy. Be careful not to scorch. Cool and reserve. 2. Slice baguettes into 1/4" slices. Using knife or cookie cutters, make shapes from bread slices. I have used diamond-shaped cutters and round cutters (that can be used to make moons) for this in the past. You'll need two dozen pieces from each type of bread. 3. Brush bread with olive oil, lightly, and toast in 350 degree oven until golden brown. Cut garlic bulb in half & rub each piece of toast to give a hint of flavor. Reserve. 4. Cut each fish seperately into 1/4" dice with a very sharp knife. If you find you have a blood line in either piece, remove and discard - it will make dish bitter. Reserve under refrigeration. 5. Combine next five ingredients to make marinade. 6. Just before you're ready to serve, combine each type of fish with half of the marinade. Put toasts on a platter and top with a spoonful of one of the tartares - I used the whole wheat with the salmon and the white bread for the tuna. Top with a cilantro leaf - optional. Drizzle reduced balsamic vinegar on platter for people to dip into if they desire. I found that I had to find one brave soul to try this dish, and then the entire party raved all night about them. Just remember to either have ice under this platter or only allow it to be out for an hour - though the fish gets "cooked" by the acid, it's still not very safe at room temperatures for long.
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