Tuna Tartar is on so many restaurant menus, it has become boring and ubiquitous. This is another recipe that I have had for over 25 years and honestly do not know where I found it. It is tuna handled like steak tartar and actually I like it better with tuna than with beef. The key to the dish is buying sashimi grade tuna from a first rate market, preferably a Japanese market. Also chop the tuna with a sharp heavy knife – do not use the Cuisinart.
1 pound sashimi grade tuna, chopped
2 Tbsp. minced onion
1 Tbsp. minced capers
1 1/2 Tbsp. minced cornichons
2 Tbsp. finely chopped parsley
2 egg yolks
2 Tbsp. Dijon-style mustard
1/3 cup peanut oil
1 Tbsp. white wine vinegar
1/2 tsp. Worcestershire sauce
2 dashes of Tabasco or to taste
1/2 tsp. salt
3/4 tsp. freshly ground pepper or to taste
1 loaf of French bread
Mix together the onions, capers, cornichons, parsley, egg yolks, mustard, oil, vinegar, Worcestershire, Tabasco, salt and pepper. Using a very sharp knife, remove skin and any bones from tuna. If you bought the tuna at a Japanese market, this should already have been done. Using a large, heavy chef’s knife, chop the tuna moderately fine. Mix the tuna with mustard-onion-caper etc. sauce. Taste for seasoning and adjust pepper if needed.
Turn the tartar into a serving bowl. Refrigerate well-covered. Can be made 4 hours ahead, but not overnight.
Can be placed over crushed ice to serve, but it is not necessary.
Just before serving, preheat the broiler (can use a toaster) and toast the bread until lightly toasted.
This can also be served with seeded crisps.
Gourmet Dec. 97
1/2 cup white sesame seeds
1/4 cup black sesame seeds
2 tablespoons poppy seeds
2 tablespoons mustard seeds
1 Tablespoon coarse kosher salt
3/4 teasp. cayenne pepper ( don’t use full amount)
6 tablespoons water
2 tablespoons cornstarch
1 quart vegetable oil for deep-frying
40 won-ton wrappers
In small shallow bowl stir together seeds, salt and cayenne. In another small bowl stir together cornstarch and water until combined well.
In a 3 quart heavy kettle heat oil over moderate heat until a themometer registers 360. Working quickly (do not let the oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture. Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total. (some seeds will fall off during frying) With tongs transfer crisps as fried to brown paper or paper towels to drain. Make more crisps, 2 at a time, in same manner.
Crisps may be made 3 days ahead and kept in an airtight container at room temperature.