Tuna Tartare

Thanks to a Johnson & Wales Culinary Student for this dish.

From presentation to flavor, to color and texture, this dish just takes minutes to make.


Tuna 2 pounds

Olive oil ¼ cup

Lime, zest grated 1 each

Lime, juice, freshly squeezed ¼ cup

Horseradish, fresh grated 2 ½ teaspoons

Hot red pepper sauce 2 tablespoons

Kosher salt 2 ½ tablespoons

Black pepper, freshly ground 1 ½ tablespoons

Scallions, white and green parts, minced As needed

Jalapeno pepper, seeds removed, minced 2 tablespoons

Capers 1 tablespoon

Pine nuts, toasted 1 ½ tablespoon

Chef’s Note:

This dish can be executed à la minute.

Keep all the seasonings separate and mix with the tuna to order.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s