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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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