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Julielagorio

Aqua's Tuna Tartar

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Ingredients

  • Yield: 4 Servings
  • 1 lb sashimi-grade center cut yellowfin tuna, diced in 1/2–inch cubes
  • 4 pitted dates, chopped and pureed
  • 1 French baguette, sliced on bias in 1/4-inch slices
  • 2 teaspoons Moroccan harissa paste (see note below)
  • 1 tablespoon toasted slivered almonds
  • 1 teaspoon lemon zest
  • 1 minced garlic clove
  • 1 teaspoon minced cilantro leaves
  • 1 teaspoon minced basil leaves
  • 1 teaspoon minced mint leaves
  • 1 teaspoon ground cumin
  • 1/4 cup lemon oil (see note below)
  • 1 egg yolk
  • 1 teaspoon coarse sea salt
  • 2 tablespoons olive oil

Details

Preparation

Step 1



TUNA TARTARE

Yield: 4 Servings

1 lb sashimi-grade center cut yellowfin tuna, diced in ½–inch cubes
4 pitted dates, chopped and pureed
1 French baguette, sliced on bias in ¼-inch slices
2 teaspoons Moroccan harissa paste (see note below)
1 tablespoon toasted slivered almonds
1 teaspoon lemon zest
1 minced garlic clove
1 teaspoon minced cilantro leaves
1 teaspoon minced basil leaves
1 teaspoon minced mint leaves
1 teaspoon ground cumin
¼ cup lemon oil (see note below)
1 egg yolk
1 teaspoon coarse sea salt
2 tablespoons olive oil


Preheat oven to 400 degrees.

Brush baguette slices with olive oil and bake on a sheet pan in a single layer until golden brown.

In a clean bowl, mix together the tuna cubes with harissa paste, almonds, lemon zest, garlic, cilantro, basil, mint, and cumin with the lemon oil, olive oil, egg yolk, and salt. Adjust the seasoning to taste. To serve, place the bowl of tartare into a larger bowl filled with crushed ice to keep the dish chilled. Serve with the toast.

Note: Harrisa paste and lemon oil may be found in gourmet food stores and Middle Eastern grocers. Lemon oil can also be made by steeping ¼ cup lemon zest in 1 cup olive oil over very low heat for a half hour. Let cool and discard the zest before using.

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