I have to make this a quick one because we’re headed out to watch the Boston Marathon in an hour and my ride is never late.
So Tuna Tartare.
One of the easier things to make and the closest I’ve come to making Sushi. The cornichons and capers give it elements reminiscent of beef tartare and the Endive leaves bring a fun textural crunch. Toast does too but where’s the creativity in that?
For someone who’s never made tartare anything before and was seriously hungover, this came out incredibly well.
Tuna Tartare on Endive Boats
What I Used
1 ½lb Sushi-quality Tuna. 3 tbsp Cornichons. 3 tbsp Capers. 3 tbsp Scallions. 2 tbsp Cilantro. 4 tbsp Dijon Mustard. 2 tbsp Lemon Juice. 10 Endive leaves. 1/4 cup Sherry Vinegar. 3/4 cup Olive Oil. Salt. Pepper. Toasted Bread [optional].
What I Did
Get the sauce out of way first:
In a small bowl, whisk together 2 tbsp Dijon Mustard, 1/4 cup Sherry Vinegar, salt & pepper until the salt dissolves. Still whisking, slowly drizzle in the Olive Oil until it is well blended.
Add in 1 tbsp chopped cornichons, 1 tbsp chopped capers and 2 tbsp thinly sliced scallions.
Mix well and set aside.
Next, cut the Tuna into small cubes – a serious labor of love..
Then, in a large bowl; add the tuna, 2 tbsp minced cornichons, 2 tbsp minced capers, 1 tbsp thinly sliced scallions, 2 tbsp Dijon mustard, 2 tbsp chopped cilantro, 2 tbsp lemon juice and couple drops Tabasco sauce. Season with salt & pepper.
Using a fork, toss gently. And I mean gently.
If you overmix, you’ll incorporate too much air which will turn your tuna brown … and just, why?
To serve, dip the endive leaves in the sauce from earlier and top with the Tuna. Whatever sauce is left will keep in your ‘fridge for about a week.
Annnnd I’m off to watch the marathon!
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