YELLOWTAIL TUNA TARTARE WITH
GINGER-TOMATO VINAIGRETTEServes 4
YELLOWTAIL TUNA TARTARE WITH
GINGER-TOMATO VINAIGRETTE
Serves 4
TARTARE:
1 LB
Sushi Grade Tuna diced into 1/4" squares
3 TBLS. Extra Virgin Olive Oil
2
Shallots minced
Salt and Pepper - to taste
VINAIGRETTE:
1
Large Tomato - peeled and seeded
1/4 oz. Fresh Grated Ginger
4
TBLS. Extra Virgin Olive Oil
GARNISH:
2 Cups Mixed Field Greens
Method:
Mix tuna with 3 TBLS. oil and shallots, season to taste with salt and
pepper. Place tomato and ginger in a blender. With motor running, add the remaining 4
TBLS. oil. Spoon small amount of the vinaigrette into the center of the plate. Divide the tuna
into 4 equal portions, using a ring mold, form the tuna on top of the vinaigrette.
Garnish with field greens.
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