Brix Tartare Recipe

Prepare tuna (if using)

Pat the sashimi-grade tuna dry with paper towels. Using a sharp knife, finely dice into small uniform pieces (about 3–4 mm). Keep chilled in the refrigerator until ready to combine.

In a medium mixing bowl, combine the minced shallot, chopped capers, whole grain mustard, Calabrian chili, lemon juice, and olive oil. Whisk until emulsified and evenly combined.

Add the diced tuna (or if serving the caviar primarily, use 3–4 oz tuna as a small base) to the bowl and gently fold to coat. Add sea salt and freshly ground black pepper, then taste and adjust seasoning. Fold in most of the chopped chives, reserving a small pinch for garnish.

Carefully fold in 3 oz of the domestic caviar into the tartare mixture, using a light hand so the caviar pearls remain intact. Reserve 1 oz of caviar for topping each portion.

Cover the tartare and chill in the refrigerator for 10–15 minutes to let flavors meld (do not freeze).

Preheat the oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet.

Brush each slice lightly with melted butter or olive oil and sprinkle with the 1/4 tsp sea salt.

Bake for 8–10 minutes, turning once, until edges are golden and crisp but not overly browned. Remove from oven.

While still warm, rub the cut side of the halved garlic cloves across each crostini—this imparts a subtle garlic flavor without overpowering. Let cool slightly.

Portion the chilled tartare into 4 equal servings (use a ring mold—about 2.5–3 inch diameter—or spoon attractively onto plates). Press lightly to shape if using a mold, then lift the ring.

Spoon a small mound (about 1/4 oz) of the reserved domestic caviar on top of each tartare portion. Sprinkle the reserved chives over the top.

Place 3–4 garlic crostini on the side of each plate. Add a small handful (about 2 tablespoons) of microgreens or baby arugula alongside for freshness.

Serve immediately with lemon wedges. Advise guests to enjoy tartare atop a crostini or with a small fork; keep any unused caviar chilled.