Yield: 1 Servings
|8 ounces||Sashimi grade Ahi , diced|
|2 teaspoons||Garlic, minced|
|1 tablespoon||Jalapenos, minced|
|2 tablespoons||Bartlett Pears, diced|
|2 tablespoons||Pine nuts, toasted|
|4 \N||Quail eggs|
|2 tablespoons||Mint, chiffonade|
|1 teaspoon||Chili powder|
|1 \N||White pepper|
|4 tablespoons||Sesame oil|
|8 slices||White bread|
re: tuna ... I found this on the Starchef.com site. sounded good. anybody got quail eggs?
All ingredients are to be divided by four for preparation of each individual serving plate. Mince tuna and put into a 2 inch ring mold. Place on 10 inch dinner plate and remove mold. Separate yolk from white of quail egg and place yolk on top of tuna. Discard white. Place 1/2T diced pears above the tuna at "12 o'clock" and proceed around plate with 1/4T minced Jalapeno at "10", 1/2t garlic at "8", and 1T toasted pine nuts at "6".
Sprinkle plate with 1/4t chili powder, 1/4t salt, 1/4t white pepper, 1T mint.
Drizzle pine nuts with 1T sesame oil.
Toast 2 slices of bread for each plate. remove crust. Slice diagonally to form triangles and place at right side plate. After presentation of plate to diner, all ingredients should be mixed to create the tartare.
Copyright =A9 1996 by Michael Mina Posted to FOODWINE Digest 10 Apr 97 by Patrick Gerding <winestwd@...> on Apr 10, 1997