Tuna Tartar With Red Apple Vinaigrette Recipes

TUNA TARTARE (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl.
• In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
• Pour over the tuna, add the scallions and jalapeno, and mix well.
• Cut the avocados in half, remove the seed, and peel.
• Cut the avocados into 1/4-inch dice.
• Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
• Add the toasted sesame seeds, if using, and season to taste.
• Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
• Serve on crackers.

AHI TUNA TARTARE WITH HERBED BROWN BUTTER AND FRESH APPLES

Steps:

• In a mixing bowl, add the tuna, shallot, ginger, lemon zest, lemon juice, olive oil, sesame oil, salt, and pepper, and toss gently. Add the diced Granny smith apples and toss to coat.
• In a small saute pan over high heat, melt the butter and cook it until it turns a deep rich brown. As soon as the butter turns brown, stir in the parsley, tarragon, and chives and remove from the heat. Spoon the butter over the tuna mixture and serve immediately with 1 apple slice on the side.

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE

Steps:

• In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

TUNA TARTAR

Steps:

• Dice the tuna as finely as possible, or put it through a meat grinder using the largest disk. Transfer to a small bowl and add the cilantro, shallot, ginger, oil, salt and pepper. Mix until the ingredients are thoroughly combined. Cover and refrigerate up to 2 hours.
• When ready to serve, mix the lime juice into the tuna. Divide the tuna between 4 small plates, mounding it in the center of the plates. Divide the onion, cucumbers, caper berries and toast points between the plates and serve immediately.

TUNA TARTAR WITH FENNEL AND GREEN OLIVE TAPENADE

Steps:

• Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.
• Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.
• Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.
• On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.

BIGEYE TUNA WITH RED CURRANT AND APPLE VINAIGRETTE AND SNAP PEAS

Steps:

• Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.
• Purée the currants through a fine sieve. Discard solids and reserve liquids.
• Peel the apple and juice it in a juicer, or substitute fresh apple cider.
• Combine the currant purée with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.
• Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.
• To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisée and a few sprigs of micro red radish.
• *You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.