 |
 |
 |
Tuna Tartare on Daikon Radish The hotness of the daikon radish complements the tuna. If 1 you like, you can make tiny "sandwiches" by placing spoonfuls of the tartare between slices of radish. Use very fresh good-quality tuna (or salmon or Black Sea bass) for this recipe. 1 pound, fresh tuna, skin and sinews removed 1/2 cup chopped red onion 3 tablespoons minced scallion (about 2 scallions) 1 teaspoon chopped garlic (2 to 3 cloves) 3 tablespoons virgin olive oil 1/2 teaspoon, freshly ground black pepper I teaspoon salt 1/2 teaspoon Tabasco sauce 2 teaspoons red wine vinegar 1 teaspoon chopped tarragon 1 teaspoon Worcestershire sauce 1 red daikon radish (about 8 ounces), 1 1/2 inches in diameter White toast or black bread (optional) Chop the tuna by hand or in a food processor. If you are using a processor, place l-inch pieces of tuna in the container and pulse for about 10 seconds. Be careful you do not overprocess—the tuna should not be chopped too fine. If the red onion has a strong odor after you have chopped it, rinse it in a sieve under cool water (this removes the sulfuric acid compound that tends to sting your eyes). Drain it well and pat dry. In a bowl, combine the tuna, onion, scallion, garlic, olive oil, pepper, salt, Tabasco, vinegar, tarragon, and Worcestershire sauce. Mix well. Peel the daikon radish and slice it into thin rounds. Place 2 to 3 teaspoons of the tuna mixture on each radish slice. Arrange them on a platter, and serve with toast or black bread. Note: This can also serve as an appetizer for four to five people. Cut the daikon radish into julienne strips instead of rounds. Mound some tartare in the center of each plate, sprinkle it with a little olive oil, and garnish with the radish strips. Serve with toast or black bread if you like. ABOUT 40 HORS D'OEUVRE Return to Top | Back to Recipes |
|
© 2001 jacquespepin.net |