Tartare of Ahi Tuna Recipe

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Garlic:
2tbls. Remove all skins
Chop finely 

Pears:
2 Pears (peeled)
Dice into small pieces
Toss in water with a little lime juice mixed in

Serrano Pepper:
4 Peppers cut in half and clean out seeds
Cut into brunoise (finely diced) 

Pine Nuts:
½ cup Toast in a convection oven until golden brown at 350°
Shake pan occasionally to insure even browning
Cook approximately 25 minutes 

Quail Eggs:
6 EGGS Separate yokes and whites
Save yokes only (preferably in half of the shell)

Tuna:
2lbs Ahi Tuna (Sushi Grade)
Dice the tuna into small pieces, Make sure that no sinew is present 

Sesame Oil:
Heat slightly add pepper scraps and let steep for an hour 

Mint:
1 cup Chiffonade leaves 

Seasonings:
1-2 teaspoons of the following;
Salt
White pepper
Chili flakes or powder 

Plate:
The appropriate plates must be held in a cooler to insure that the tuna is served cold.

Service :
  1. Place toast in toaster.
  2. Using a cold plate, place a pile of pine nuts at 3 o’clock, approximately the size of a half dollar.
  3. Place pears at 9 o’clock, approximately the size of a half dollar.
  4. Place Serrano peppers at 11 o’clock, approximately the size of a dime.
  5. Place garlic at 1 o’clock, approximately the size of ½ of a dime.
  6. Oil a 2” cutter/mold with sesame oil and place in center of the plate.
  7. Fill tightly with tuna. Make a hole (or indentation) in center of the mold, about ¼ of way down.
  8. Remove mold.
  9. Place quail egg yoke into the indentation of the tuna.
  10. Season entire plate heavily by sprinkling salt, white pepper, chili flakes/powder and mint over tuna, egg yoke and condiments.
  11. Make lines of sesame oil, criss-crossing the plate or by making a spiral.
  12. When toast is done, remove the crust and cut on the diagonal.
  13. Place on the plate, with the long end tips of 4 toast triangles spiraling along the rim of the plate from 4-8 o’clock.
  14. Serve immediately.