Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
special equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep |
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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