Spicy Tuna Tartare

Name: Spicy Tuna Tartare
Yield: Serves 4
Ingredients: 2 tablespoons Dijon mustard; 1 tablespoon pureed canned chipotle chiles in adobo; 3 tablespoons extra virgin olive oil; 1 large shallot, finely diced; 1 pound fresh tuna, cut into 1/4-inch dice; 2 green onions, green and pale green parts, thinly sliced; 2 tablespoons brined capers, drained; 1/4 cup finely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; 6 hard-cooked eggs, whites and yolks finely chopped separately; 1 tablespoon brined capers, drained; 1/2 small red onion, finely diced; 1/4 cup finely chopped fresh flat-leaf parsley; 12 (1/4-inch-thick) slices French or Italian bread, toasted, brushed lightly with olive oil, and halved

December 14, 2011

At first glance this appears to be a steak tartare presented just as you would find it in any French bistro. Small mounds of finely chopped egg whites, their creamy yellow yolks, sharp red onion, and salty capers surround a carefully shaped ring of chopped red meat, all ready to be mixed and scooped up with crisp rounds of toast. But instead of minced steak, the star of this tartare is fresh tuna. Smoky chipotle puree and pungent Dijon mustard are blended with smooth olive oil so that they can coat each dice of tuna with flavor. Fresh green onions and delicate shallots contribute a soft onion flavor to the tartare, while the briny capers and fresh parsley add brightness. Delicious as is, the deceptive garnishes are what make this a playful American dish.

Recipe information

Yield
Serves 4

Ingredients

Tuna Tartare

2 tablespoons Dijon mustard

1 tablespoon pureed canned chipotle chiles in adobo

3 tablespoons extra virgin olive oil

1 large shallot, finely diced

1 pound fresh tuna, cut into 1/4-inch dice

2 green onions, green and pale green parts, thinly sliced

2 tablespoons brined capers, drained

1/4 cup finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Garnishes

6 hard-cooked eggs, whites and yolks finely chopped separately

1 tablespoon brined capers, drained

1/2 small red onion, finely diced

1/4 cup finely chopped fresh flat-leaf parsley

12 (1/4-inch-thick) slices French or Italian bread, toasted, brushed lightly with olive oil, and halved

Preparation

Step 1
To make the tartare, whisk together the mustard, chipotle puree, oil, and shallot in a medium bowl. Fold in the tuna, green onions, capers, and parsley until combined. Season with salt and pepper. The tartare can be made only up to 10 minutes before serving.
Step 2
Set a 4-inch ring mold in the center of a large dinner plate and gently pack some of the tartare mixture into the mold, pressing down on the top to make an even layer. Remove the mold and repeat to make 3 more servings. Scatter some of the garnishes over and around each plate. Serve each with 3 slices of toast.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsAmerican Tuna Fish Seafood Scallion Onion Root Vegetable Vegetable Starter Main Dinner Dairy Free Weeknight Meals Quick No-Cook Cookbooks

Recipe information

Ingredients

Tuna Tartare

Garnishes

Preparation

Step 1

Step 2

Recipe notes