Recipe courtesy of Gotham Bar and Grill
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4 servings


Herb Salad:


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.


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:

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 salad


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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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