tuna tartar
- Categories
- Tvfn
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Black sambuca |
| 10 ounces | Sushi quality tuna, diced |
| Small | |
| ½ cup | Pitted Nicoise olives |
| 1 tablespoon | Capers |
| ½ teaspoon | Garlic, chopped |
| 2 tablespoons | Almonds, toasted and |
| Chopped | |
| ¼ | Fillet anchovies, drained |
| And chopped | |
| 1 teaspoon | Extra virgin olive oil |
| 1 teaspoon | Fresh tarragon, chopped |
| ⅓ | Seedless cucumber, thin |
| Sliced |
Set aside sambuca, tuna and olives. Take all of the remaining ingredients and puree until smooth in a food processor. Remove. In a clean bowl, mix together tuna and olives, then add pureed mixture.
Top with sambuca and serve over fresh sliced cucumber.
Yield: 4 servings
QUENCH SHOW #Q1A03
(Courtesy JUdson Grill)
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