Tartare De Thon Et Caviar Recipe
Tuna Tartare with Caviar
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Ingredients
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Tuna Tartare
Caviar & Garnishes
Method
Tuna Tartare
- 1
Prepare tuna
Keep the tuna very cold. Using a sharp knife, cut the tuna into 1/8–1/4 inch dice. Place diced tuna in a chilled bowl and return to refrigerator while you prepare other ingredients.
- 2
Make seasoning
In a small bowl, whisk together 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp soy sauce, 1/4 tsp sesame oil (if using), a pinch of sea salt, and a pinch of freshly ground black pepper until emulsified.
- 3
Combine
Remove the tuna from the refrigerator. Add the minced shallot, chopped capers, sliced chives, and optional chopped parsley to the diced tuna. Pour the seasoning over the tuna and gently fold to combine, taking care not to mash the fish. Taste and adjust seasoning — add a touch more lemon or soy if desired. Cover and chill for 5–10 minutes to let flavors marry (do not leave long or the lemon will begin to 'cook' the tuna).
Plating & Caviar
- 4
Portion tartare
Use a 2–3 inch ring mold (or two tablespoons) to mound the chilled tartare on the center of each plate or on toast points. Press lightly to hold shape, then lift the ring straight up.
- 5
Add caviar and garnishes
Using the back of a small spoon, gently place approximately 1/2 oz of caviar on top of each tartare portion (reserve remaining caviar for other servings). Drizzle a scant 1/4 tsp extra-virgin olive oil around or over the tartare if desired. Scatter microgreens or small herb leaves around the tartare for color and texture. Serve immediately with toasted brioche rounds or thin crostini and lemon wedges on the side.
- 6
Service note
Advise diners to take small bites to experience the contrast between the tender tuna and the popping brininess of the caviar. Keep leftover tartare refrigerated and consume within 24 hours.
