Tuna Tartare with Pineapple Sauce

You know me, I love sashimi and any type of tartare. But I love this tartare recipe exceptionally well because of the pineapple sauce it pairs with it. I never got the recipe from Oceana directly but this is what I tasted when I had the pineapple sauce.

I served this as the appetizer to my 4-course dinner. I plated this as a smiley face.

[100% organic, wild tuna]

For the Garnish

  • 3 cucumbers, julienned
  • Salt
  • EVOO
  • Microgreens
  • 1 cup pineapple, small dice
  • 8 wonton wrappers
  • Sesame seeds, as needed
  • Olive oil

Preheat oven to 300°F. Cut the wonton wrappers in half diagonally and then again so you get four triangles from each piece. Brush with olive oil and sprinkle lightly with salt. Then sprinkle sesame seeds over wonton wrappers. Place in oven on a sheet tray for 4-6 minutes until crispy and golden brown. Remove from oven and place on a wire rack. Put in an airtight container and set aside.

Peel the cucumbers and on a mandolin, julienne the flesh parts only. Do not julienne the core or seeds. Place in a container and set aside in the fridge.

For the Tartare

  • 9 oz. tuna
  • 2 pineapples
  • 2 shallots, finely minced
  • 2 jalapeno peppers, finely sliced
  • ½ cup basil leaves, thinly sliced
  • ½ cup cilantro leaves, thinly sliced
  • 3 limes, juiced
  • Salt & black pepper
  • EVOO

Cut pineapples into small squares, reserve 1 cup for garnish. Reserve scraps, trimmings, and core for sauce and place in blender. Do not keep any flesh with the black bits.

Cut tuna into small dice and set aside, on an ice bath or in the fridge. The tuna and pineapple dice should be relatively similar in size and shape.

In a large mixing bowl, mix diced tuna, chopped pineapples, green chilis, basil, and cilantro. Do not season with salt nor add lime juice until ready to serve because the salt and lime juice will cook the fish. Set aside on an ice bath or place in the fridge.

For the Sauce

  • Pineapple scraps & trimmings
  • 1 tsp agar-agar
  • One 17 oz. sweet rice wine / mirin
  • Cayenne pepper

Place all non-black bits of pineapple scraps and trimmings in a blender, along with the agar-agar and rice wine. Blend until smooth. Pour everything into a saucepan and bring to a boil. Add a dash of cayenne pepper. The sauce should be sweet but have a kick at the end. Do not strain the sauce and cool it down immediately.

*Inspired by Oceana.

TO ASSEMBLE

Season the tuna tartare with salt, pepper, lime juice, and EVOO. Mix well and using a 2-inch ring mold, spoon tuna tartare into the mold, on the plate, half way up and press down to firmly pack it in. Season the julienned cucumber with salt and EVOO. Twirl the julienned cucumbers and place on top of the tuna, in the mold. Spoon cold pineapple sauce onto the plate and garnish with 1 tsp pineapple dice and microgreens. Remove ring mold, place two wonton chips in tartare and serve.

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