Hawaiian Ahi Tuna Tartar

Serves 4

I got this recipe while on a trip to San Francisco at a restaurant called Farallon. After trying this appetizer, I asked the chef for the ingredients. It can be served as an appetizer for sharing or you can put the tartar on top of the crostinis with crème fraiche to make a great hors’ doeuvre.

ingredients

1/3 lb of blue fin tuna (preferably Hawaiian Ahi)
1 Tbsp finely minced shallots
1/2 Tbsp finely minced capers
1 Tsp finely minced lemon zest
1 Tsp finely minced lemon juice
1 Tsp finely minced basil
1/2 Tsp good extra virgn olive oil
Crème faiche
1/2 French Baguette
Extra virgn olive oil

directions

1
Preheat oven to 375. Chop the tuna into a little smaller then pea size. Mix first 7 ingredients together.
2
Season the tartar with salt and pepper. Make sure you can taste the basil, lemon, and lemon zest. Feel free to add more of any ingredient if you feel you need it. This really requires you to taste it. Cut slices of the baguette and mix in a bowl with olive oil, salt and pepper. Spread the bread on a sheet tray and cook 5-7 minutes until it is toasted.
3
Place the tuna in the center of a plate with a dollop of Crème fraiche on it. Surround the tuna with crostini bread slices

Source: John