Recipe: Tuna Tartare
Ingredients:
- 1 cup garlic oil
- 4 tbsp brunoise shallots
- 3 tbsp scallions (green only, thinly sliced)
- 1/4 cup champagne vinegar
- 2 tbsp Tabasco
- 1 red bell pepper
- 2 egg yolks
- 1 cup olive oil
- 2 cloves chopped garlic
- 1 tbsp lemon juice
- 2 qt peanut oil
- 3 green tomatoes
- 2 cup buttermilk
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 2 tbsp chives
- 1 lb. ahi tuna (sushi grade)
Instructions:
To prepare vinaigrette
In a mixing bowl combine garlic oil, champagne vinegar, and Tabasco. Whisk together. Add shallots and scallions. Salt and pepper to taste.
To prepare aioli
Char red pepper on all sides over the flame of the stove. Place filly charred pepper in a bowl and cover with plastic wrap. Set aside. While peppers are cooling, place 2 egg yolks in a blender with garlic and blend until smooth. Slowly drizzle olive oil into the blender until fully emulsified. Red pepper should now be cool enough to handle; peel the skin, scrape the seeds, and discard. Add cleaned pepper to the prepared aioli in a blender and puree smooth. Add lemon juice and season with salt and pepper to taste.
For fried green tomatoes
In a 5 qt stock pot, heat peanut oil to 375 degrees. Slice tomatoes into 1/4 inch rounds and slice in half. Soak in buttermilk for 5 minutes. While tomatoes are soaking, mix flour, cornmeal, 4 tbsp salt, and 4 tbsp black pepper until evenly distributed. Dredge tomatoes in flour mixture and drop into peanut oil for 1 to 1 1/2 minutes or until golden brown. Remove from oil with a slotted spoon and place tomatoes on paper towels. Season with salt and pepper.
For the tartare
Small dice tuna and place in a mixing bowl. Thinly slice chives and add to tuna. Whisk the vinaigrette you prepared to distribute all the flavors evenly. Add vinaigrette to tuna. Season with salt and pepper. Gently mix all ingredients together using a fork to combine. Do not over mix.
To plate
Place small mounds of prepared tuna off-centered towards the bottom of the plate. Fan the cooked tomatoes out above tuna. Drizzle aioli on tomatoes.
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