Recipe courtesy of IndeBleu
Episode: Washington, D.C.
Save Recipe Print
Napoleon of Tuna Tartare
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Tartare:
Beet pickle:
Garnish:

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Albacore Tuna with Celery and Walnuts

Recipe courtesy of Geoffrey Zakarian

Tuna Tartare

Recipe courtesy of Robert Irvine

Tuna Tartare

Recipe courtesy of Ina Garten

Tuna Tartare

Recipe courtesy of Lee Hefter

Tokyo Tuna Tartare

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mermaid Barbie - Tuna Tartare

Recipe courtesy of Robert Irvine

Ahi Tuna Napoleon

Recipe courtesy of Dan Wright

Curried Tuna Tartare on Pappadam

Recipe courtesy of John Villa

Browse Reviews By Keyword