Tuna Tartare With Verjus

Recipe Ingredients

4 oz	113g	Fresh sashimi grade tuna - skin, bones and
		Sinews removed, and diced
2 teaspoons	10ml	Minced shallots
1 teaspoon	5ml	Minced chives
1/2 teaspoon	2.5ml	Very finely-grated orange zest
2 tablespoons	30ml	Extra-virgin olive oil - plus
		Extra for drizzling
1/2 teaspoon	2.5ml	Verjus
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 cup	40g / 1.4oz	Baby arugula leaves - stems removed,
		Washed and spun dry
		Chopped walnuts - for garnish

Recipe Instructions

In a bowl, combine the tuna, shallots, chives, orange zest, 1 1/2 tablespoons of the olive oil, verjus, salt, and pepper.

Arrange the arugula on 4 salad plates. Lightly drizzle with some verjus and olive oil. Place 3-inch ring-mold in the center of the arugula and mound the tuna tartare into the mold. Remove the mold. Sprinkle each serving with chopped walnuts and drizzle with the remaining olive oil.

This recipe yields 4 servings.

Wine Pairing: Louis Jadot Beaujolais-Villages, France, most current vintage available

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F08) - from the TV FOOD NETWORK

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