Dinner Out, But In...

It doesn't matter if the tuna is alive or a filet on your cutting board, the thing just wants to get out of the way of your knife. Watch your fingers! This is my tuna tartare. 4 oz of sashimi-grade tuna by weight, and 4 oz by volume of a mixture of vegetables. My vegetables were julienned carrots, shallots and purple potato as well as cut baby corn.
I prepared the vegetables and put them in a screen strainer. I submerged them in simmering water seasoned with sea salt for about 3 minutes then shocked them in an ice water bath. I then let them dry in their strainer. I cubed the tuna into 3/8" cubes and let that sit in the refrigerator with a couple of tablespoons of olive oil. When I was ready to plate, I combined the ingredients with some tarragon leaves and formed with a ring in the center of the plate. Pesto, sea salt and white truffle oil garnish the plate and provide necessary seasoning for the dish.

This dish was incredibly healthy and satisfying as well as being a stunning confetti of color. The taste was clean and sweet with mellow earthy notes from the shallots and truffle oil.

When preparing a dish like this, water is your enemy. When you cook your vegetables, make sure they are good and dry before combining. The fat in the fish and the olive oil are the glue that holds your form together. Any water on your fish or in your vegetables will defeat your glue.

$5.75 per serving. 300 calories. Good fatty acids. Good antioxidants. Protein. Vitamins. Very little prep. Have fun with this one. It is beautiful and delicious.