Recipe courtesy of Gotham Bar and Grill

Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger

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  • Level: Intermediate
  • Yield: 4 servings
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Ingredients

Vinaigrette:

Herb Salad:

Croutons:

Directions

Special equipment:
1 ring mold, 3 inches in diameter, 1 1/2 inches deep
  1. Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold. 
  2. 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. 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. 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. 
  2. Yield: 2 cups herb salad

Croutons:

  1. Preheat oven to 300 degrees F. 
  2. 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. 
  3. Yield: 18 croutons

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