Montauk Bluefin Tuna Tartar With Fresh Herbs Recipes

TUNA TARTARE WITH LIME CRèME FRAîCHE

Tuna Tartare with Lime Crème Fraîche image

Categories Sauce Lime Tuna Summer Kosher

Yield makes 24 (serves 8 to 12)

Number Of Ingredients 13

Ingredients

1/2 pound skinless sushi-grade ahi tuna
2 teaspoons extra-virgin olive oil
1/2 large jalapeño chile, seeded and finely minced
2 tablespoons finely minced red onion
2 teaspoons toasted sesame seeds
1/2 teaspoon grated lime zest
1 teaspoon soy sauce
1/4 teaspoon fleur de sel or sea salt
1/3 cup crème fraîche
1 teaspoon freshly squeezed lime juice
Kosher salt
24 fried wontons (page 49), shrimp crackers, rice crackers, or thin toasts
Finely minced scallions for garnish

Steps:

Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.
Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.
Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.

MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS

Montauk Bluefin-Tuna Tartar With Fresh Herbs image

This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''

Provided by William Norwich

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced chives
1 teaspoon finely minced garlic chives
1 teaspoon finely minced mint
1 teaspoon finely minced cilantro
1 teaspoon finely minced parsley
Salt and pepper to taste
1 small lemon, juiced
1/4 pound baby arugula

Steps:

Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 309 milligrams, Sugar 1 gram

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