Big-Eye Tuna Tartare

By á-170456

Ingredients

• AVOCADO RELISH:
• 1 ripe avocado
• 1 tablespoon lemon juice
• 1 tablespoon diced red onion
• 1 1/2 teaspoons chopped chives
• 1 tablespoon extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• GREEN PEPPERCORN DRESSING:
• 1 tablespoon canned green peppercorns
• 1 tablespoon juice from green peppercorn can
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• Salt to taste
• Freshly-ground black pepper to taste
• 6 tablespoons sunflower oil (or grape seed oil)
• ASSEMBLY:
• 4 small red radishes
• 6 ounces big-eye tuna cut 1/4" pieces
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon finely-chopped chives
• 1 tablespoon finely-chopped red onion
• 1 cup mixed greens

Details

Servings 4

Preparation

Step 1

For the Avocado Relish: Mash the avocado flesh with the tines of a fork and add the lemon juice. Add the onion and chives. Add the oil in a stream, stirring to blend. Add the salt and pepper to taste.

For the Green Peppercorn Dressing: Place the peppercorns, their juice, the mustard and the lemon juice in a blender. Add salt and pepper to taste. Blend at low speed for 30 seconds. Add the oil in a slow stream, blending on high speed. Taste and adjust the salt and pepper.

For Assembly: Slice the radishes as thinly as possible, using a mandoline if you have one. Make a ring with the radishes in the center of each of 4 chilled plates. Place a 2 1/2-inch diameter ring mold in the center of each ring of radishes. Divide the avocado relish among the molds; it should not be more than one-half-inch tall.

Season the tuna with salt and pepper. Add the green peppercorn dressing to taste, about 1 1/2 tablespoons. Add the chives and onion. Mix well. Adjust the seasoning. Divide the tuna among the 4 molds and smooth the tops. Remove the molds.

Dress the greens very lightly with about 1 tablespoon of the dressing. Place the greens decoratively over the tuna. Drizzle the remaining dressing around the plates. Serve immediately.

This recipe yields 4 appetizer servings.

Each serving: 335 calories; 264 mg. sodium; 16 mg. cholesterol; 31 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 11 grams protein; 2.69 grams fiber.