Recipe courtesy of Gotham Bar and Grill

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

  • Level: Intermediate
  • Yield: 4 servings
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Ingredients

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

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 

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 

Croutons:

1 thin baguette

Extra-virgin olive oil

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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