Tuna Tartare In Homage To Mortons Steakhouse Recipes

TUNA TARTARE (IN HOMAGE TO MORTON'S STEAKHOUSE!

Steps:

• Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
• Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
• Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
• Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes.
• Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
• Remove the bowls from the fridge.
• Gently toss the fish with the lime juice, and/or vinegar.
• On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
• Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna.
• NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped).
• Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
• GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
• Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
• Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
• Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
• OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates.
• It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
• OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
• SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.

TOSTONES WITH TUNA TARTARE

Steps:

• For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
• Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
• Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
• For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
• Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

SPICY TUNA TARTARE

Steps:

• In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
• To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
• In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.

TUNA TARTARE

Steps:

• On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle.
• In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper.
• To serve, spoon tuna mixture on top of the cucumbers.
• Quick tip.
• Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.

TUNA TARTARE

Steps:

• Whisk to gether the yolk, dijon and oil until well blended.
• Add the onion, dill, lemon juice, A1, salt and pepper. Mix well.
• Fold in tuna to coat.
• Cover. Chill 1 hour.
• Mound on a platter, surround with rest.

SPICY TUNA TARTARE

Steps:

• Mix Japanese mayonnaise with sesame chili oil, sesame oil, and lemongrass paste in a mixing bowl.
• With freshly washed hands, dice tuna into small bits on a clean cutting board.
• Season diced tuna with garlic salt, and put into the bowl with the mayo mixture. Mix until tuna is evenly coated. Squeeze in lime juice, then mix in most of the chopped cilantro and scallion, reserving some for garnish.
• Garnish with remaining cilantro and scallion and serve.

TUNA TARTARE

Steps:

• In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

TUNA TARTARE IN CUCUMBER CUPS

Steps:

• Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours.
• To serve as hand-held hors d'oeuvres, cut the cucumber into 3/4" slices and use a melon baller to scoop out a hollow in the center of each slice (be careful not to scoop all the way through). Spoon the marinated tuna into the cucumber "cups". Garnish with chives.
• Alternately, cut the cucumber into 1/4" slices and serve as "chips" for the tartare.
• Makes enough to fill about 15 cucumber cups.

TUNA TARTARE

Steps:

• Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
• Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
• Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.