Napoleon Of Tuna Tartare
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
66
Spice
39
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Yellowfin Tuna (grade a)1 tsp
Capers1
Shallot1 tbsp
Extra-Virgin Olive Oil1 tsp
Lemon Juice1 pinch
Salt1
Beetroot1 tbsp
Rice Vinegar1 tbsp
Sugar1 cup
Water1 sprig
Thyme (fresh)1 sprig
Rosemary (fresh)1
Bay Leaf4 sprigs
Dill (fresh)Directions:
1
For the tartare: Dice the tuna into small pieces
2
Finely chop the gherkins, capers and shallot and add to the tuna
3
Mix in the olive oil, lemon juice, salt and pepper
4
Form into quenelles and store in the refrigerator
5
Cut the pappadams into 4 and deep-fry until golden
6
For the beet pickle: Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard
7
Cook on low heat until the beets are semisoft
8
Remove from the heat and allow the beets to cool in the liquid
9
Mix in the mustard
10
To plate: Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side
11
Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna