Surf & Turf Tartare Recipe

Prepare and season tuna

Trim any sinew from the bluefin tuna and slice into 1/8-inch dice. Place in a chilled bowl. Add minced shallot and sliced chives. Drizzle with 2 tsp olive oil, 1 tsp soy sauce, and 1 tsp fresh lemon juice. Season with 1/4 tsp sea salt and 1 tsp white pepper. Gently fold to combine, tasting and adjusting salt or lemon if needed. Keep chilled until assembly.

Prepare beef

Chill the beef until very cold for easier cutting. Trim any fat or silver skin. Using a sharp knife, finely dice beef into 1/8-inch pieces and transfer to a chilled bowl.

Mix beef components

Add finely diced cornichons, chopped capers, and minced shallot to the diced beef. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1 tsp neutral oil. If using, fold in the egg yolk to bind the mixture. Season with 1/4 tsp sea salt and 1/2 tsp freshly cracked black pepper. Taste and adjust seasoning lightly; the mixture should be savory with a touch of acidity from the cornichons.

Chill

Cover and keep chilled until ready to plate. Do not over-season — the bottarga and crackers will add salinity at service.

Prepare pickled ramps (if making quick-pickles)

If you do not have prepared pickled ramps: bring 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt to a simmer. Place trimmed ramp bulbs and young leaves in a jar, pour hot brine over them, and let cool. Chill at least 1 hour. For this recipe we assume prepared pickled ramps are ready; slice into 1/4-inch pieces for garnish.

Bottarga prep

Using a very sharp knife or vegetable peeler, shave the bottarga into thin slivers. Keep ready for finishing; a little goes a long way.

Plate the tartares

On a chilled plate, use two small ring molds or spoons to form adjacent quenelles/piles: place 3 oz (about half) of tuna tartare in one ring and press lightly to shape; remove ring. In the other ring place 3 oz of beef tartare and press lightly; remove ring. Alternatively, form two neat mounds side by side using spoons.

Add pickles and bottarga

Nestle sliced pickled ramps against each tartare mound (2 pieces per mound) and scatter a few bottarga shavings over the tuna and a couple over the beef for contrast. Sprinkle the lemon zest lightly over both preparations to brighten flavors.

Finish with oil, lemon & greens

Drizzle 1 tsp extra-virgin olive oil and 1/2 tsp fresh lemon juice evenly across both tartares. Garnish with microgreens or baby arugula sparingly to add color and a peppery note.

Serve with crackers

Serve immediately with sel gris crackers arranged alongside (about 6 crackers per guest). Encourage diners to place a small spoonful of one or both tartares on a cracker, top with a ramp slice and a sliver of bottarga, and enjoy.