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Recipe

Main Dish






Tuna tartare

Christophe Cornet


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Ingredients

1 lb. yellowfin tuna steak
Skin of 1/4 lemon - diced, chopped
2 tbsp. lemon olive oil
2 pinches salt
1 tsp. diced chives
1 hard-boiled egg
2 tbsp. capers, rinsed and lightly chopped

For Garnish (optional): 4 grape tomatoes
Vinaigrette

Instructions

Chop and dice tuna steak; place in small mixing bowl. Grate skin of 1/4 of a lemon, finely mince and add to tuna. Drizzle lemon olive oil over, add diced chives and mix. Set aside.

Take a thin strainer and place over a small bowl. Separate yolk from egg. Take yolk and push through the strainer, using the back of a spoon to push through the strainer. Do this until the yolk becomes powdery. Do the same with the white part of the egg. Set aside.

On a plate, place a ramekin (a small stainless-steel cylinder) in the middle and start layering the components of the dish. Start with approximately 2 tbsp. of the tuna mixture. Make sure to press down with the back of a spoon, to get a nice even layer. Next, layer the yolk over the tuna. Add the white part of the egg over that. Spread a layer of capers next and finish off with a layer of the tuna mixture.

For garnish, cut 4 grape tomatoes in half and place around plate and drizzle with your favorite vinaigrette. Remove ramekin and enjoy.



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