Alfred portale's tuna tartare with herb salad, cucumber, lime, scallion and ginger
Experience a burst of fresh flavors with this tantalizing tuna tartare salad by legendary chef, Alfred Portale. Infused with zesty lime, aromatic scallions, and a hint of ginger for a gourmet culinary delight.
Ingredients:
- 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
- 450g sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
- Vinaigrette, recipe follows
- 1/3 cup thinly sliced scallions, white part only
- 3 Shiso leaves, cut into chiffonade
- Coarse salt
- Freshly ground white pepper
- Herb Salad, recipe follows
- Croutons, recipe follows
- 1/4 cup plus 1 tablespoon grape seed oil or canola oil
- 3 tablespoons ginger juice (grate 110g ginger and squeeze out the juice)
- 1 clove garlic, finely minced
- 5 tablespoons lime juice
- 1 shallot, finely minced
- 1/4 teaspoon ground cayenne pepper
- 1 bunch chervil
- 1/2 bunch flat-leaf parsley
- 1/2 bunch cilantro
- 1 bunch chives
- 1 small head baby frisee lettuce
- 1/2 cup micro greens, optional
- 1 thin baguette
- Extra-virgin olive oil
Instructions:
- Set the ring mold in the middle of a cold 12-inch dinner plate. Create a ring of overlapping cucumber slices around each mold.
- Combine tuna, 8 tablespoons of vinaigrette, scallions, and Shiso in a mixing bowl. Stir well. Season with salt and freshly ground white pepper to your liking. Fill the mold with the tartare mix, gently pressing down. Insert 3 croutons into the tuna and add a bit of herb salad on top. Carefully remove the ring mold. Additional croutons can be served on the side.
- Combine all the ingredients in a medium-sized bowl and mix thoroughly. Check the taste for acidity and adjust by adding more oil or lemon juice if necessary. Set aside until you're ready to use it.
- Clean and dry all the greens and herbs. Remove the leaves from the chervil, parsley, and cilantro, and place them in a large bowl. Cut the chives into 1-inch pieces and add them to the bowl. Add the frisee and micro greens to the bowl and gently toss everything together. Chill until you're ready to serve, then toss with 3 tablespoons of vinaigrette.
- This recipe makes 2 cups of herb salad.
- Preheat the oven to 150 °C.
- Slice the baguette diagonally to create 1/4-inch oval slices. Place the bread on a baking sheet and lightly toast it. Once done, drizzle olive oil over the slices. Set aside until you're ready to assemble.
- This recipe makes 18 croutons.
Summary:
- Calories: 1874 kcal
- Fat: 95 g
- Protein: 138 g
- Carbs: 122 g
- Potassium: 4039 mg
- Magnesium: 356 mg