On Line Cookbook
Tuna Tartar
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Vicky Bryant (found on internet)

Ingredients
  • 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
Preparation
  • 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.
Comments

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.