Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger
- 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
- 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
- Vinaigrette, recipe follows
- 1/3 cup thinly sliced scallions, white part only
- 3 Shiso leaves, cut into chiffonade
- Coarse salt
- Freshly ground white pepper
- Herb Salad, recipe follows
- Croutons, recipe follows
- Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep
Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.Vinaigrette:
1/4 cup plus 1 tablespoon grape seed oil or canola oil
3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
1 clove garlic, finely minced
5 tablespoons lime juice
1 shallot, finely minced
1/4 teaspoon ground cayenne pepper
Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.Herb Salad:
1 bunch chervil
1/2 bunch flat-leaf parsley
1/2 bunch cilantro
1 bunch chives
1 small head baby frisee lettuce
1/2 cup micro greens, optional
Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
Yield: 2 cups herb saladCroutons:
1 thin baguette
Preheat oven to 300 degrees F.
Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
Yield: 18 croutons
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.