Best Bluefin Tuna Tartar Recipes
BLUEFIN TUNA TARTAR
Steps:
- Tuna:
- Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
- Potatoes:
- Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt.
- Assembly:
- Make a small free-form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, Chive Oil, and a pile of chips.
- Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.
MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS
This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
Provided by William Norwich
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
- In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 309 milligrams, Sugar 1 gram
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