Makes 4 servings
Eric: The first time I ate raw tuna was in America-in Europe, this type of tuna doesn't exist-and I became an instant fan. I love this tartare even more when its made with toro (the belly), which you can find in the summertime. It's much tastier. Don't forget a few slices of well-done toast on the side.
Maguy: There's a ginger dressing that we serve on our tuna tartare that I love, and I always ask for extra. Of course, I ask for extra dressing on everything.
1 teaspoon peeled and finely diced fresh ginger
1/4 cup corn oil
1 pound sushi-quality tuna
1 tablespoon plus 2 teaspoons thinly sliced fresh coriander
1/2 teaspoon seeded and finely diced jalapeño
3/4 teaspoon wasabi powder
1/2 teaspoon toasted sesame seeds
1 teaspoon finely diced scallion
(from white and light green parts only)
2 teaspoons fresh lemon juice, plus 1/2 lemon
Fine sea salt, to taste
Freshly ground white pepper, to taste
1 ripe tomato, peeled, seeded, and cut into 1/8 inch dice
20 best-quality potato chips
Round mold or open-ended cookie cutter, 2-1/4 inches in diameter and 1-1/2 inches high.
1. Combine the ginger and corn oil in a small bowl, cover and refrigerate overnight. Strain.
2. Trim any blood or pieces of nerve from the tuna. Cut into tiny dice (no bigger than 1/8 inch). Put the tuna in a mixing bowl. (The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)
3. No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeilo, wasabi, sesame seeds, scallion, 2 teaspoons of lemon juice, and 4 teaspoons of the ginger oil. Mix gently. Season with salt and pepper.
4. Place the mold in the center of a salad plate. Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact. Lift off the mold. Repeat, making 3 more plates.
5. Drizzle the remaining oil on the plates around the tartare. Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato. Squeeze a little lemon juice over the garnishes. Stand 5 potato chips up on their edges in each tartare, arranging them in a circle. Serve immediately.
Le Bernardin Cookbook:
By Maguy Le Coze and Eric Ripert
Recipe Reprinted by permission.
This page created December 1998
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