Tuna Tartare with Olive Crustini
From mishlola 16 years ago- 5 minutes to make
- Serves 8
Classic Tuna Tartare with a twist!!
Ingredients
- 1 ¼ lb sushi grade tuna fillet, finely chopped shopping list
- ¼ cup plus 2 Tablespoons extra-virgin olive oil shopping list
- Mixed green, whit, pink, and black peppercorn shopping list
- ½ cup finely chopped fennel bulb plus fronds for garnish shopping list
- ¼ cup fresh lemon juice shopping list
- Coarse salt shopping list
- 4 slices of coarse country bread, 4inches square and ½ inch thick, crust removed shopping list
- OLIVE SPREAD shopping list
- 1 Tablespoon pine nuts shopping list
- ¾ cup brine-cured green olives, pitted shopping list
- 2 Tablespoons chopped red onion shopping list
- 2 cloves garlic, chopped shopping list
- 1 Tablespoon olive oil shopping list
How to make it
- In a medium bowl combine tuna, ¼ cup olive oil and the ground peppercorn to taste, mixing well. If desired cover and refrigerate for at least 30 minutes or up to 3 hours to chill.
- To make olive spread toast the pine nuts in small frying pan over medium heat, stirring constantly, until golden, about 4 minutes. Pour onto plate to cool. In a blender or food processor combine the nuts, olives, red onion, garlic, and olive oil and process until smooth. Set aside.
- Preheat the broiler. Arrange the bread on a baking sheet and toast, turning once, until crisp about 5 minutes total. Let cool and cut into 16 strips about 1 inch thick.
- Brush strips with olive oil and spread with the olive spread.
- In a small bowl mix together the chopped fennel, lemon juice, and 1 teaspoon of salt.
- Just before serving add the fennel mixture to the chilled season tuna mixing well. Taste and adjust the seasoning. Garnish with fennel fronds. Serve with toasts.
- Optional can add a spoonful of Dijon Mustard to the Tuna Tartare Mix
People Who Like This Dish 3
- mrjwjohnson Delmar, MD
- trigger MA
- beckna Madison, WI
- crazeecndn Edmonton, CA
- mishlola Glendale, CA
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The Rating
Reviewed by 3 people-
very nice recipe! thanks
Jackmrjwjohnson in Delmar loved it
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I am sold on this interesting recipe I like the fennel and that olive spread is a killer.
Five forks and a smile :)trigger in loved it
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