Local Baby Romaine Bigeye Tuna Tartare Recipe
Lime Vinaigrette, Parmesan Anchovy Dressing
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Ingredients
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Tartare Ingredients
Method
Preparation
- 1
Prepare the Tartare
Dice the bigeye tuna into small cubes and place in a mixing bowl. Add diced avocado, finely chopped red onion, diced cucumber, and chopped cilantro. Drizzle lime juice over the mixture and sprinkle with sea salt. Gently mix to combine.
- 2
Make the Lime Vinaigrette
In a small bowl, whisk together olive oil, lime juice, honey, and salt and pepper to taste until emulsified.
- 3
Prepare the Parmesan Anchovy Dressing
In a food processor, combine anchovy fillets, Parmesan cheese, mayonnaise, lemon juice, and garlic. Blend until smooth. Add black pepper to taste.
- 4
Assemble the Dish
Place the baby romaine leaves on a serving plate. Spoon the tuna tartare mixture into the center of the leaves. Drizzle with lime vinaigrette and top with Parmesan anchovy dressing.
