Tuna Tartare with Shallots Capers and Dijon Mustard
|1 lb sushi grade tuna, free from sinew|
|2 hard cooked eggs, peeled and chopped|
|1 tbs shallots, minced|
|1 tbs capers, chopped|
|2 tsp Dijon mustard|
|1 tbs extra virgin olive oil|
|1 tbs Worcestershire sauce|
|1 tsp red wine vinegar|
|kosher salt and black pepper to taste|
|4 anchovy fillets, chopped|
|Crackers and thin sliced rye bread for serving|
|lemon wedges for serving|
|parsley sprigs for garnish|
- Thinly slice, julienne and dice the raw tuna loin and place it in a medium bowl.
- Add the remaining ingredients except for the anchovy, crackers and bread.
- Divide the tuna among four serving bowls or martini glasses and top with some to the chopped anchovy and garnish with lemon wedges and a sprig of parsley.
- Chill completely before serving the drizzle with a little olive oil.