Tuna Tartare
Cooking with Kevin & Connie!
Kevin & Connie made this wonderful dish from the cook book "Wine & Food Pairings" by the Editors of Wine Enthusiast Magazine!
Tuna "alla Napoletana" with Osetra Caviar
This tuna tartare-style starter, courtesy of Chef Chris Manning of Etoile at Domaine Chandon in Yountville, California, calls for the freshest, grade-A ahi tuna possible.
Tuna Tartare
4 ounces tuna - diced
1 tablespoon chopped chives
3 tablespoons extra virgin olive oil
Sea salt
White pepper
4 ounces Roma tomato, peeled, seeded, and diced
1 1/4 teaspoons fresh lemon juice
1/4 Cup Zucchini, rinsed and diced very Small
***In lieu of zucchini you may use 2 avocados chopped and diced
Preparation:
Combine the tuna, chives and 1 tablespoon of the olive oil, and salt and pepper to taste in a bowl and mix well.
In another bowl, combine the tomato, 1 teaspoon of the lemon juice, 1 tablespoon of the olive oil and salt and pepper to taste; mix well.
Combine the zucchini (***or avocado), the remaining 1/4 teaspoon lemon juice and 1 table spoon olive oil, and salt and pepper to taste in a small bowl and mix well.
To make the lemon cream: In a stainless steel bowl, whisk the cream until stiff, fold in the lemon juice, and season with salt.
Assemble:
Place a 5-inch circular mold in the center of a serving plate. Fill the mold with half of the tomato salad; top with half of the zucchini salad ( or Avocado), and then half of the tuna tartare. Remove the ring mold, dollop with lemon cream, and top with caviar. Repeat this process with remaining half of ingredients to make one more. Sprinkle the plates with lemon zest and garnish them with whole chives, if you desire. Serve at once.
Pairing:
The elegant but upfront flavors of this dish call for a wine that is both delicate and assertive, like a Sangiovese-based rose; recommended producers include Solo Rosa and Iron Horse from California, Barnard Griffin from Washington, and Castello di Ama from Italy.
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