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

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Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger
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Ingredients
10
Count
Nutrition
560
Calories
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Ingredients:

Directions:

  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.
  3. Vinaigrette:
  4. 1/4 cup plus 1 tablespoon grape seed oil or canola oil
  5. 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
  6. 1 clove garlic, finely minced
  7. 5 tablespoons lime juice
  8. 1 shallot, finely minced
  9. 1/4 teaspoon ground cayenne pepper
  10. 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.
  11. Herb Salad:
  12. 1 bunch chervil
  13. 1/2 bunch flat-leaf parsley
  14. 1/2 bunch cilantro
  15. 1 bunch chives
  16. 1 small head baby frisee lettuce
  17. 1/2 cup micro greens, optional
  18. 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.
  19. Yield: 2 cups herb salad
  20. Croutons:
  21. 1 thin baguette
  22. Extra-virgin olive oil
  23. Preheat oven to 300 degrees F.
  24. 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.
  25. Yield: 18 croutons
  26. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 560.18 Kcal (2345 kJ)
Calories from fat 336.12 Kcal
% Daily Value*
Total Fat 37.35g 57%
Cholesterol 512.19mg 171%
Sodium 1.32mg 0%
Potassium 564.3mg 12%
Total Carbs 35.26g 12%
Sugars 20.17g 81%
Dietary Fiber 4.25g 17%
Protein 18.84g 38%
Vitamin C 68.3mg 114%
Vitamin A 5.3mg 178%
Iron 2.8mg 15%
Calcium 112.6mg 11%
Amount Per 100 g
Calories 460.58 Kcal (1928 kJ)
Calories from fat 276.36 Kcal
% Daily Value*
Total Fat 30.71g 57%
Cholesterol 421.12mg 171%
Sodium 1.09mg 0%
Potassium 463.97mg 12%
Total Carbs 28.99g 12%
Sugars 16.59g 81%
Dietary Fiber 3.49g 17%
Protein 15.49g 38%
Vitamin C 56.1mg 114%
Vitamin A 4.4mg 178%
Iron 2.3mg 15%
Calcium 92.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • good source of fiber

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