Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger Recipe
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Ingredients:
- 1 japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
- vinaigrette , recipe follows
- herb salad , recipe follows
- croutons , recipe follows
- special equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep
Directions:
- Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
- Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
- Vinaigrette:
- 1/4 cup plus 1 tablespoon grape seed oil or canola oil
- 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
- 1 clove garlic, finely minced
- 5 tablespoons lime juice
- 1 shallot, finely minced
- 1/4 teaspoon ground cayenne pepper
- Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.
- Herb Salad:
- 1 bunch chervil
- 1/2 bunch flat-leaf parsley
- 1/2 bunch cilantro
- 1 bunch chives
- 1 small head baby frisee lettuce
- 1/2 cup micro greens, optional
- Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
- Yield: 2 cups herb salad
- Croutons:
- 1 thin baguette
- Extra-virgin olive oil
- Preheat oven to 300 degrees F.
- Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
- Yield: 18 croutons
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.18 Kcal (2345 kJ) | ||
| Calories from fat | 336.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.35g | 57% | |
|---|---|---|---|
| Cholesterol | 512.19mg | 171% | |
| Sodium | 1.32mg | 0% | |
| Potassium | 564.3mg | 12% | |
| Total Carbs | 35.26g | 12% | |
| Sugars | 20.17g | 81% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 18.84g | 38% | |
| Vitamin C | 68.3mg | 114% | |
| Vitamin A | 5.3mg | 178% | |
| Iron | 2.8mg | 15% | |
| Calcium | 112.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 460.58 Kcal (1928 kJ) | ||
| Calories from fat | 276.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.71g | 57% | |
|---|---|---|---|
| Cholesterol | 421.12mg | 171% | |
| Sodium | 1.09mg | 0% | |
| Potassium | 463.97mg | 12% | |
| Total Carbs | 28.99g | 12% | |
| Sugars | 16.59g | 81% | |
| Dietary Fiber | 3.49g | 17% | |
| Protein | 15.49g | 38% | |
| Vitamin C | 56.1mg | 114% | |
| Vitamin A | 4.4mg | 178% | |
| Iron | 2.3mg | 15% | |
| Calcium | 92.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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