Bluefin Tuna Tartar Recipes
MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS
This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
Provided by William Norwich
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
- In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 309 milligrams, Sugar 1 gram
BLUEFIN TUNA CARPACCIO WITH TRUFFLE SOY AND PARMESAN CHEESE
Provided by Food Network
Categories appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.
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