Using Japanese grade #1 sustainable and traceable Yellowfin Tuna, this recipe fuses classic steak tartare seasonings with the freshness of tuna for a trendier take on tartare.
|400 g||Itsumo Tuna, diced small|
|1||Large shallot, minced|
|1||Egg yolk (or 1 ½ Tbsp mayonnaise)|
|2 Tbsp||Flat leaf parsley, finely chopped|
|1 Tbsp||Grainy Dijon mustard|
|1 Tbsp||Smooth Dijon mustard|
|3 Tbsp||Olive oil|
|3||Medium oil-packed anchovy fillets, finely chopped|
|1 ½ Tbsp||Capers, drained and finely chopped|
|1 Tsp||Tabasco sauce|
|1 Tbsp||Worcestershire sauce|
|To taste||Kosher salt|
In a small bowl, whisk together dressing ingredients and season to taste.
30 minutes before serving, combine all tuna and dressing ingredients, cover with plastic wrap and refrigerate.
Serve with radicchio and endive leaves, radish, cucumber, purple potato chips and toast tips.
Vary the flavour by using 1 Tbsp of cornichons and 1 Tbsp of capers.