Summer Tuna Tartar

Here is a recipe from cycling in California. On one of the best days of my life resting up in San Francisco I had Dim Sum for lunch and then the real feasting began. Hanging out with a group of lively bar owners and chefs I was spoilt rotten with fine wine and some of the best food of my trip. Here is a recipe for the Tuna Tarta that kicked off the proceedings.

1. Carefully dice the tuna with a sharp knife into 1/8 inch dice. Transfer the diced tuna into a stainless steel bowl set over ice. Dice the tomatoes into a size equal to the diced tuna. Combine the tuna, tomatoes, shallots, chives, and peanut oil in a mixing bowl. Season to taste with salt and freshly cracked black pepper.

2. To realy impress the inlaws use a two inch ring, mold the tuna tartar onto the center of individual plates. Be sure to pack it tightly in to the mold so that it will retain its shape when molded. Serve with something crispy. Deep fried vegetable shreds.

This entry was posted on Monday, June 22nd, 2009 at 08:02 and is filed under American Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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