Carpaccio Of Tuna With Seared Tuna Cube And Tuna Tartar Recipe

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Servings: 4

Ingredients

Cost per serving $4.60 view details
  • 4 3/5 ounce tuna (130 g)
  • 1 tsp cracked black pepper (5 ml)
  • 1 tsp finely minced parsley (5 ml) Tartar of Tuna
  • 4 3/5 ounce yellowfin tuna (130 g)
  • 1 med shallot, very finely diced
  • 1 tsp freshly minced herbs, mint, coriander, parsley splash of extra virgin extra virgin olive oil squeeze of lemon juice
  • 1 x 2 inch piece of ginger, grated and squeezed to remove the juice
  • 1 x salt and pepper
  • 1/4 x cucumber, finely shredded on Japanese mandolin
  • 1/2 x avocado, finely diced
  • 1/2 x mango, finely diced splash of Tabasco Seared Tuna Cube
  • 4 x cubes of tuna (each cube about 2-ounces/60 grams)
  • 1 tsp cornmeal (5 ml)
  • 1 tsp poppy seeds (5 ml)
  • 1 tsp cracked black pepper (5 ml)
  • 1/4 tsp salt (1 ml) splash of vegetable oil Blood Orange Salad
  • 2 x blood oranges, peeled, pits removed and segmented splash of extra virgin extra virgin olive oil
  • 1 x salt and freshly grnd pepper
  • 1/2 bn chives, minced
  • 1/2 c. picked watercress, frisee or possibly arugula (125 ml) Assembly
  • 4 x chilled plates, for serving extra virgin extra virgin olive oil, for drizzling chives or possibly other herbs, for garnishing freshly cracked black pepper, for garnishing vegetable chips, optional, for garnishing

Directions

  1. Trim the piece of tuna slightly so it is shaped liked a cylinder, (rolling it will also shape it). Roll in the black pepper and minced parsley mix. Wrap tightly in plastic wrap, rolling into a round shape and twisting ends of plastic wrap tightly to keep round shape. Chill for at least 1 hour before slicing.
  2. Tartar of Tuna:Using a very sharp knife, finely dice the tuna, making clean cuts. Place into a bowl. Add in the finely diced shallots, minced herbs, splash of extra virgin olive oil, squeeze of lemon juice, squeeze of ginger juice and season with salt and pepper. Mix well but don't overwork. Cover and chill.
  3. Toss the avocado and mango into a small mixing bowl, add in a squeeze of lemon juice and a splash of extra virgin olive oil and refrigeratein refrigerator till serving.
  4. Refrigerateshredded cucumber till serving.
  5. Seared Tuna Cube:Combine cornmeal, poppy seed, peppercorn and salt together in a small bowl. Roll tuna cubes in cornmeal mix on all sides.
  6. Add in a splash of vegetable oil to a cast iron fry pan over high heat. As soon as the pan starts to smoke, add in the tuna cubes and sear proportionately on all sides. The cubes should take on a dark, slightly charred-look to them. Don't overcook the tuna or possibly it will be dry. It should take no more than 10 seconds per side. Remove from pan and cold immediately.
  7. Blood Orange Salad:Add in blood orange segments to bowl. Add in a drizzle of extra virgin olive oil. Season with a little salt and freshly grnd pepper. Add in the minced chives, picked salad greens. Toss very gently.
  8. Assembly:Unwrap chilled tuna cylinder. Slice thinly. Arrange 3 to 5 slices of tuna carpaccio on each chilled plate.
  9. Place a small ring form (about 11/2-inches in diameter) on the plate next to the tuna carpaccio. Add in a small amount of the finely shredded cucumber, followed by a thicker layer of the avocado and mango. Top it off with a layer of tuna tartar. Gently remove the ring form to reveal a tower of tuna carpaccio. Repeat for each plate.
  10. Cut each cube of seared tuna on the bias (revealing the sushi grade tuna centre). Place next to the tuna carpaccio on each plate.
  11. Add in the blood orange salad to each plate.
  12. Drizzle the carpaccio, seared tuna and tartar with a little extra virgin extra virgin olive oil.
  13. Garnish each plate with picked chives or possibly other herbs of your choice, a twist of cracked pepper, and a few vegetable chips, if you like.
  14. This dish makes an elegant, yet not too difficult, dish to prepare for a special occasion. You may wish to substitute the tuna tartar with a shucked oyster or possibly you may wish to incorporate a small smoked fish salad, or possibly this dish works well with fresh Atlantic salmon.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 147g
Recipe makes 4 servings
Calories 203  
Calories from Fat 82 40%
Total Fat 9.18g 11%
Saturated Fat 2.84g 11%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 202mg 8%
Potassium 470mg 13%
Total Carbs 6.37g 2%
Dietary Fiber 2.1g 7%
Sugars 2.97g 2%
Protein 23.55g 38%
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