Tartare:
8 ounces Grade A yellowfin tuna
4 baby gherkins
1 teaspoon capers
1 shallot
1 tablespoon extra-virgin olive oil
1/2 teaspoon lemon juice
Salt and freshly ground black pepper
2 pappadams
Beet pickle:
1 beetroot
1 tablespoon rice vinegar
1 tablespoon sugar
1 cup water
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
3 black peppercorns
Pinch salt
1 teaspoon mustard (recommended: Pommery de Meaux)
Garnish:
1/4 teaspoon truffle oil
4 sprigs fresh dill
4 caperberries
For the tartare:
Dice the tuna into small pieces. Finely chop the gherkins, capers and shallot and add to the tuna. Mix in the olive oil, lemon juice, salt and pepper. Form into quenelles and store in the refrigerator. Cut the pappadams into 4 and deep-fry until golden.
For the beet pickle:
Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard. Cook on low heat until the beets are semisoft. Remove from the heat and allow the beets to cool in the liquid. Mix in the mustard.
To plate:
Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side. Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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