Toro Tartare With Caviar Recipe

Name: Nobu - Caesars New Orleans Toro Tartare With Caviar Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 oz fresh toro (fatty tuna), diced; 1 each shallot, very finely minced; 1 tbsp scallion (green part only), thinly sliced; 1 tbsp capers, rinsed and chopped; 1 tbsp fresh chives, finely snipped; 1 tsp yuzu juice (or fresh lemon juice); 1 tsp light soy sauce; 0.5 tsp Sesame oil; 0.5 tsp extra-virgin olive oil; 0.5 tsp Dijon mustard; 0.25 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 1 oz oscietra or other high-quality sturgeon caviar; 0.5 cup microgreens (micro basil, cilantro, or mixed); 8 each toasted brioche rounds or blinis; 0.5 tsp lemon zest, finely grated; 0.25 tsp fleur de sel or finishing salt; 1 tsp neutral oil (grapeseed) for brushing

Inspired by Nobu - Caesars New Orleans

Time30m

Serves4

Make Toro Tartare With Caviar Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Toro Tartare

10 oz fresh toro (fatty tuna), diced

1 each shallot, very finely minced

1 tbsp scallion (green part only), thinly sliced

1 tbsp Capers, rinsed and chopped

1 tbsp fresh chives, finely snipped

1 tsp yuzu juice (or fresh lemon juice)

1 tsp light soy sauce

1/2 tsp Toasted sesame oil

1/2 tsp extra-virgin olive oil

1/2 tsp Dijon mustard

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

Accompaniments & Garnish

1 oz oscietra or other high-quality sturgeon caviar

1/2 cup microgreens (micro basil, cilantro, or mixed)

8 each toasted brioche rounds or blinis

1/2 tsp lemon zest, finely grated

1/4 tsp fleur de sel or finishing salt

1 tsp neutral oil (grapeseed) for brushing

Method

Toro Tartare

Prepare fish and aromatics

Keep the toro chilled until ready to cut. Using a very sharp knife, trim any sinew and cut the toro into 1/4-inch dice. Place diced toro in a chilled bowl. Finely mince the shallot and thinly slice the scallion green. Chop the rinsed capers and snip the chives. Add shallot, scallion, capers and chives to the bowl with the toro and gently toss to combine.

Make dressing and season

In a small bowl whisk together the yuzu (or lemon) juice, light soy sauce, sesame oil, extra-virgin olive oil and Dijon mustard until slightly emulsified. Season with fine sea salt and freshly ground black pepper. Taste and adjust: the dressing should be bright with a hint of umami; add up to another 1/2 tsp soy or a few drops of lemon if needed.

Combine and chill

Pour the dressing over the diced toro and aromatics. Using a rubber spatula, gently fold the mixture 6–8 times until evenly coated — avoid overworking to preserve texture. Cover the bowl with plastic wrap and chill in the coldest part of the refrigerator for 10–15 minutes to marry flavors (do not let it sit longer than 30 minutes to preserve color and texture).

Assembly & Garnish

Prepare bases

Preheat a sauté pan over medium heat. Lightly brush both sides of the brioche rounds or blinis with the neutral oil. Toast brioche rounds in the pan 30–45 seconds per side until just golden (or warm blinis according to package instructions). Transfer to a serving plate.

Plate tartare

Using a 2.5–3 inch ring mold (optional), place the mold on a chilled plate. Spoon or press about 2.5 oz (about 75 g) of the dressed toro into the ring, gently press down to compact, then lift the ring to reveal a neat tower. Repeat for remaining servings.

Add caviar and finishing touches

Spoon about 0.125 oz (approx 1/2 tablespoon) of caviar on top of each tartare portion (divide 1 oz evenly across 8 servings — adjust if serving fewer portions). Sprinkle a small pinch of lemon zest and a few microgreens atop each. Finish with a light dusting of fleur de sel around the plate and an optional tiny drizzle (few drops) of extra-virgin olive oil around the tartare.

Serve

Serve immediately with toasted brioche rounds or blinis on the side. Encourage diners to taste the tartare with a small amount of caviar together to experience the contrast of the rich toro and the briny pop of the caviar.