- Course: Appetizer
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 46 Times
Can be made ahead of time.
Eric: The first time I ate raw tuna was in America—in Europe, this type of tuna doesn't exist—and I became an instant fan. I love this tartare even more when its made with toro (the belly), which you can find in the summertime. It's much tastier. Don't forget a few slices of well-done toast on the side.
Maguy: There's a ginger dressing that we serve on our tuna tartare that I love, and I always ask for extra. Of course, I ask for extra dressing on everything
1. Combine the ginger and com oil in a small bowl, cover, and refrigerate overnight. Strain.
2. Trim any blood or pieces of nerve from the tuna. Cut into tiny dice (no bigger than 1/8 inch). Put the tuna in a mixing bowl. (The recipe can be made to this point up to 5 hours ahead; cover and refrigerate the tuna.)
3. No more than 15 minutes before serving, add 1 tablespoon of coriander to the tuna, along with the jalapeño, wasabi, sesame seeds, scallion, 2 teaspoons of lemon juice, and 4 teaspoons of the ginger oil. Mix gently. Season with salt and pepper.
4. Place the mold in the center of a salad plate. Fill the mold with the tuna mixture, pressing it gently so the tuna is even and compact. Lift off the mold. Repeat, making 3 more plates.
5. Drizzle the remaining oil on the plates around the tartare. Sprinkle the tomato over the oil, then sprinkle the remaining coriander over the tomato. Squeeze a little lemon juice over the garnishes. Stand 5 potato chips up on their edges in each tartare, arranging them in a circle. Serve immediately.
Nutritional information is based on 1/8 teaspoon added salt per serving.