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Tuna Tartar
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Vicky Bryant (found on internet)

  • 1 pound fresh red tuna - very important that you buy Grade A- sashimi quality tuna - best if bought in Japanese market. Do NOT buy tuna steak as it has too much filament or white string and becomes very stringy when chopped.)
  • 2 tbsp (30 ml) minced onion
  • 1 tbsp (15 ml) minced capers
  • 1-1/2 tbsp (20 ml) minced cornichons
  • 2 tbsp (30 ml) finely chopped parsley
  • 2 egg yolks
  • 2 tbsp (30 ml) Dijon-style mustard
  • 1/3 cup (80 ml) peanut oil
  • 1 tbsp (15 ml) white wine vinegar
  • 1/2 tsp (2 ml). Worcestershire sauce
  • 2 dashes of Tabasco or to taste
  • 1/2 tsp (2 ml). salt
  • 3/4 tsp (4 ml). freshly ground pepper or to taste
  • 1 loaf of French bread, cut into 1/4 in. slices or pain de mie or brioche
  • Must chop fish by hand with a heavy sharp knife. DO NOT USE THE CUISINART.
  • Mix together the onions, capers, cornichons, parsley, egg yolks, mustard, oil, vinegar, Worcestershire, Tabasco, salt and pepper.
  • Using a very sharp knife, chop tuna into a coarse small dice. Don't want it gummy, but don't want any large chunks. Think of steak tartar for consistency.
  • Turn the tartar into a serving bowl.
  • Refrigerate well-covered. Can be made 4 hours ahead, but not overnight.
  • Can be placed over crushed ice to serve, but it is not absolutely necessary.
  • Just before serving, preheat the broiler (can use a toaster) and toast the French bread until lightly toasted.

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