Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 34
- Cholesterol
- 44
- Sodium
- 840
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- 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:
- 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
Croutons:
- 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