Big-Eye Tuna Tartare Recipe - Cooking Index
Big-Eye Tuna Tartare Recipe - Cooking Index
Green peppercorns are available at specialty markets and well-stocked supermarkets. Big-eye tuna is sold at specialty supermarkets and fish stores. Keep the tuna on ice as you work with it. Metal ring molds can be found at cookware stores and are often sold in sets.
Type: Fish| Avocado Relish | ||
| 1 | Ripe avocado | |
| 1 tablespoon | 15ml | Lemon juice |
| 1 tablespoon | 15ml | Diced red onion |
| 1 1/2 teaspoons | 7.5ml | Chopped chives |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Green Peppercorn Dressing | ||
| 1 tablespoon | 15ml | Canned green peppercorns |
| 1 tablespoon | 15ml | Juice from green peppercorn can |
| 1 teaspoon | 5ml | Dijon mustard |
| 2 tablespoons | 30ml | Lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 tablespoons | 90ml | Sunflower oil |
| = (or grape seed oil) | ||
| Assembly | ||
| 4 | Red radishes (small) | |
| 6 oz | 170g | Big-eye tuna - cut 1/4" pieces |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Finely-chopped chives |
| 1 tablespoon | 15ml | Finely-chopped red onion |
| 1 cup | 110g / 3.9oz | Mixed greens |
For the Avocado Relish: Mash the avocado flesh with the tines of a fork and add the lemon juice. Add the onion and chives. Add the oil in a stream, stirring to blend. Add the salt and pepper to taste.
For the Green Peppercorn Dressing: Place the peppercorns, their juice, the mustard and the lemon juice in a blender. Add salt and pepper to taste. Blend at low speed for 30 seconds. Add the oil in a slow stream, blending on high speed. Taste and adjust the salt and pepper.
For Assembly: Slice the radishes as thinly as possible, using a mandoline if you have one. Make a ring with the radishes in the center of each of 4 chilled plates. Place a 2 1/2-inch diameter ring mold in the center of each ring of radishes. Divide the avocado relish among the molds; it should not be more than one-half-inch tall.
Season the tuna with salt and pepper. Add the green peppercorn dressing to taste, about 1 1/2 tablespoons. Add the chives and onion. Mix well. Adjust the seasoning. Divide the tuna among the 4 molds and smooth the tops. Remove the molds.
Dress the greens very lightly with about 1 tablespoon of the dressing. Place the greens decoratively over the tuna. Drizzle the remaining dressing around the plates. Serve immediately.
This recipe yields 4 appetizer servings.
Each serving: 335 calories; 264 mg. sodium; 16 mg. cholesterol; 31 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 11 grams protein; 2.69 grams fiber.
Source:
The Los Angeles Times, 12-11-2002
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