8-ounces sushi-grade Ahi tuna, diced small
1 large shallot, finely minced
2 teaspoons finely minced fresh ginger
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1 Granny Smith apple, finely diced
4-ounces unsalted butter
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh tarragon
1/2 tablespoon chopped fresh chives
1 Gala apple, thinly sliced into rounds
In a mixing bowl, add the tuna, shallot, ginger, lemon zest, lemon juice, olive oil, sesame oil, salt, and pepper, and toss gently. Add the diced Granny smith apples and toss to coat.
In a small saute pan over high heat, melt the butter and cook it until it turns a deep rich brown. As soon as the butter turns brown, stir in the parsley, tarragon, and chives and remove from the heat. Spoon the butter over the tuna mixture and serve immediately with 1 apple slice on the side.
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