Spicy Tuna Tartare

Name: Spicy Tuna Tartare
Yield: Serves 4
Ingredients: 2 tablespoons Dijon mustard; 1 tablespoon pureed canned chipotle chiles in adobo; 3 tablespoons extra virgin olive oil; 1 large shallot, finely diced; 1 pound fresh tuna, cut into 1/4-inch dice; 2 green onions, green and pale green parts, thinly sliced; 2 tablespoons brined capers, drained; 1/4 cup finely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; 6 hard-cooked eggs, whites and yolks finely chopped separately; 1 tablespoon brined capers, drained; 1/2 small red onion, finely diced; 1/4 cup finely chopped fresh flat-leaf parsley; 12 (1/4-inch-thick) slices French or Italian bread, toasted, brushed lightly with olive oil, and halved

December 14, 2011

At first glance this appears to be a steak tartare presented just as you would find it in any French bistro. Small mounds of finely chopped egg whites, their creamy yellow yolks, sharp red onion, and salty capers surround a carefully shaped ring of chopped red meat, all ready to be mixed and scooped up with crisp rounds of toast. But instead of minced steak, the star of this tartare is fresh tuna. Smoky chipotle puree and pungent Dijon mustard are blended with smooth olive oil so that they can coat each dice of tuna with flavor. Fresh green onions and delicate shallots contribute a soft onion flavor to the tartare, while the briny capers and fresh parsley add brightness. Delicious as is, the deceptive garnishes are what make this a playful American dish.

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