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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use only sushi-quality blue fin or yellow fin tuna. Try to use an orange scotch bonnet pepper. The red pepper should be a red jalapeno, if possible, or use another mild red pepper. This recipe makes 8 small appetizers. Ingredients:
1 tbsp fresh lemon juice |
1/2 cup cold water |
1/4 bosc pear, peeled and finely diced |
1/2 scotch bonnet pepper, halved lengthwise |
1/2 jalapeno pepper, halved lengthwise |
1/2 red pepper, halved lengthwise |
1/4 cup sesame oil |
1 lb. fresh tuna, diced 1/4 |
2 tbsp pine nuts, lightly toasted |
2 cloves garlic, minced |
1 tsp kosher salt |
1/4 cup fresh mint, chiffonade |
8 slices whole wheat bread, crusts removed, toasted, and cut into triangles |
Directions:
1. Mix the lemon juice with cold water in a small bowl. Add the diced pear and soak 15 minutes.
2. Scrape the seeds and membranes from the chili peppers and add to the oil in a small saucepan. Cook over very low heat to 2 minutes. Strain and discard the solids. Let the infused oil cool.
3. Mince the chili peppers and drain the pears. Put in a small bowl.
4. Add the remaining ingredients (except the bread) and gently mix.
5. Put the tartare in 8 small chilled cups and invert on 8 small plates.
6. Drizzle the infused oil on the tartare and around each plate. Serve with two toasted bread triangles on each plate.
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