Bluefin Tartare Recipe

Daily Specials

1. 1

   Prepare the Ingredients

   Finely dice the bluefin tuna into small cubes and place in a mixing bowl.

2. 2

   Cook the Sunchokes

   Peel and chop the sunchokes into small pieces. In a saucepan, add water and bring to a boil. Add the sunchokes and cook until tender, about 10-15 minutes. Drain and allow to cool.

3. 3

   Sauté the Mushrooms

   In a skillet over medium heat, add the olive oil. Once hot, add the shiitake mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and black pepper. Remove from heat and let cool.

4. 4

   Make the Yuzu Crème Fraîche

   In a small bowl, combine the crème fraîche with yuzu juice. Stir well until fully incorporated. Season with salt and pepper to taste.

5. 5

   Combine the Tartare

   In the bowl with the diced bluefin tuna, add the cooked sunchokes, sautéed shiitake mushrooms, and chopped chives. Season with salt and pepper to taste. Gently mix all the ingredients together without mashing the tuna.

6. 6

   Plate the Dish

   Using a ring mold, carefully place the tuna tartare mixture onto a plate. Remove the mold and drizzle the yuzu crème fraîche around the tartare. Garnish with additional chives if desired.