Tuna Tartare with Shallots Capers and Dijon Mustard
Ingredients
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 |
Directions:
- 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.
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