Tuna Tartare

By Executive Chef Ashfer Biju

      For The Pistou

  • Blanch the basil and scallion greens then squeeze COMPLETELY dry
  • (Above does not need to be blanched in salted water)
  • Blanch the haricots verts and set aside
  • Sweat the scallions and garlic in the 40 grams of olive oil with the kosher salt and cook until the scallions and garlic are soft, then cool down
  • When cool, blend all the ingredients in Robocoupe with the 160 grams of EVOO and cool over ice. The constituency should be slightly coarse

      Preparation:

  • Mix together first set of ingredients, season with salt and pepper
  • On the bottom of the bowl spread the pistou in a circle.
  • Drizzle the dressing around and on the pistou
  • Set tuna mix atop dressing. By using a spoon. Top with potato chips and fried basil

Ingredients:

  • Tuna ½ Dice - 70 Gms
  • Cucumber ¼ Dice - 15 Gms
  • Shallots Brunoise - 5 Gms
  • Jalapeno Seeds In, Diced Small - 15 Gms
  • Haricots Verts ¼ Dice, Quickly Blanched Still Crunchy - 15 Gms
  • Taggiasco Olives Finely Chopped, Held In Their Oil -15 Gms
  • Chives / Parsley Chiffonade - 15 Gms
  • Lemon, Zested Microplaned - 10 Gms
  • Fried Basil - 5 Pcs 
  • Fingerling / Purple Potato Chips Sliced Long Way - 236 Gms
  • Pistou (See Recipe) - 28 Gms
  • For The Pistou (Yield: 400gms)
  • Basil Blanched - 125 Gms
  • Scallion Greens Washed, Blanched And Shocked - 30 Gms
  • Haricot Verts Washed, Cleaned, And Blanched - 100 Gms
  • Garlic Germ Removed And Finely Chopped - 20 Gms
  • Scallion Whites And Light Green Parts Thinly Sliced - 40 Gms
  • Olive Oil California Olive Ranch - 40 Gms
  • Kosher Salt - 8 Gms
  • Olive Oil California Olive Ranch Arbequina - 160 Gms
  • Dressing (See Recipe) - 28 Gms
  • For the Dressing (Yield: 450 gms)
  • Anchovies - 60 Gms
  • Garlic Confit - 45 Gms
  • Dijon Maille - 30 Gms
  • Lemon Juice - 100 Gms
  • Champagne Vinegar - 75 Gms
  • Kosher Salt - 5 Gms
  • Evoo - 150 Gms
  • Blend 1st set until smooth, then emulsify with oil