Restaurants›Clarklewis Restaurant›Yellowfin Tuna Tartare* Recipe

Yellowfin Tuna Tartare* Recipe

Inspired by Clarklewis Restaurant

Time30m

Serves2

cacciatore vinaigrette, hen egg yolk, lobster aioli, anchovy breadcrumbs

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Ingredients

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Tuna Tartare

14 1/8 oz (400 grams) Yellowfin tuna, diced0.42 cup (100 ml) Cacciatore vinaigrette2 pieces Hen egg yolks3 3/8 tbsp (50 ml) Lobster aioli1.06 oz (30 grams) Anchovy breadcrumbs2 tablespoons Fresh chives, finely choppedto taste Sea saltto taste Black pepper, freshly ground

Method

Preparation

Prepare the Tuna

In a mixing bowl, combine the diced yellowfin tuna with cacciatore vinaigrette, chives, salt, and pepper. Mix gently to combine. Set aside to marinate for about 10 minutes.

Make the Lobster Aioli

If not using pre-made lobster aioli, blend cooked lobster meat with mayonnaise, lemon juice, and a pinch of salt until smooth. Set aside.

Assemble the Tartare

Using a ring mold, layer the marinated tuna at the bottom. Make a small indentation in the center and place a hen egg yolk.

Garnish and Serve

Drizzle lobster aioli around the tuna tartare and sprinkle with anchovy breadcrumbs. Serve immediately with toasted bread or crackers.