Montauk Bluefin Tuna Tartar With Fresh Herbs Recipes

MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS

Montauk Bluefin-Tuna Tartar With Fresh Herbs image

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

Ingredients

3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced chives
1 teaspoon finely minced garlic chives
1 teaspoon finely minced mint
1 teaspoon finely minced cilantro
1 teaspoon finely minced parsley
Salt and pepper to taste
1 small lemon, juiced
1/4 pound baby arugula

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 TARTAR

Bluefin Tuna Tartar image

Provided by Food Network

Categories main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 10

Ingredients

16 ounces sushi grade tuna
2 tablespoons lemongrass oil
Salt and pepper
Peanut oil, for frying
1 (12-ounce) Kenna beck potato, sliced thinly on a mandoline
1/4 cup tobiko wasabi caviar
Chive sticks, for garnish
1 1/2 tablespoons Chive Oil, recipe follows
1/2 cup chopped chives
1 cup canola oil

Steps:

Tuna:
Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
Potatoes:
Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt.
Assembly:
Make a small free-form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, Chive Oil, and a pile of chips.
Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.

TOMATO WITH FRESH TUNA, HERBS, AND LEMON GELEE

Tomato with Fresh Tuna, Herbs, and Lemon Gelee image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 lemons
1 cup vegetable broth
1 sheet gelatin
2 pounds fresh tuna
4 slices sourdough bread
3 tablespoons lemon juice
4 hard boiled eggs
2 tablespoons chiffonaded parsley
2 tablespoons chiffonaded chives
2 tablespoons chiffonaded chervil
2 tablespoons chiffonaded tarragon
2 tablespoons chiffonaded cilantro
2 tablespoons olive oil, plus extra, for plating
Salt and pepper
4 tomatoes
2 shallots, finely chopped
1 tablespoon fennel seeds
1 tablespoon dill seeds

Steps:

For the Lemon Gelee: Cut the zest off of the lemons. In hot broth, add the zest, and let soak for 30 minutes. Drain the zest out of the broth. Add the gelatin to the broth and soak for a few minutes to dissolve. Refrigerate for 30 minutes, or until jelled.
Cut tuna into small dice with no sinew. Cut bread into small dice, same as the tuna, and soak tuna and bread in lemon juice. Peel eggs and crush with a fork. In a small bowl mix tuna, eggs, herbs, olive oil, salt and pepper. Keep refrigerated.
Blanch, peel, halve, and remove seeds from the tomato. Slice tomatoes.
Garnish plate with lemon gelee to one side of the plate. Lay one slice of tomato on the plate, and layer top with the tuna tartar. Add center slice of tomato, and add more tartar. Add remaining slice and tartar, and finish with a tomato slice. Sprinkle tomato with shallots, fennel, and dill seeds. Make a small pool of olive oil on the plate, and serve.

TUNA SALAD WITH FRESH HERBS

Tuna Salad With Fresh Herbs image

A simple, light, summer lunch. Tuna enhanced by the first, fresh herbs from the garden. My 7yo has been helping me in the garden this year and he was thrilled to be taught how to pick the dill.

Provided by 3KillerBs

Categories Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 (6 ounce) cans tuna in water, well-drained
3 stalks celery
6 sprigs fresh dill (about 3-4 inches each)
6 sprigs fresh parsley (about 3-4 inches each)
2 tablespoons sweet onions, minced
1/4 cup lemon juice
4 tablespoons mayonnaise
1/4 cup extra virgin olive oil
1/2 teaspoon salt (to taste)
fresh ground black pepper

Steps:

Chop the celery and the herbs.
Mix all ingredients together in a small bowl.
Serve as wraps, sandwiches, or with crackers. I suggest using multi-grain bread and lettuce.
If you like creamier tuna salad feel free to double the mayo.

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