Mina'S Tartare Of Ahi Tuna Recipe

Name: Mina'S Tartare Of Ahi Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sashimi grade tuna; 1/4 T garlic, minced fine; 2 each pears, skins removed and cut into small dice; 1 T lemon juice, mixed with 1 C water for holding pears; 2 green jalapenos, minced seeds reserved; 2 red jalapenos, minced, seeds reserved; 1/4 bunch mint, leaves, picked from stems and cut into chiffonade; 6 T pine nuts roasted; 3/4 sesame oil; 8 slices of white bread for toast; 6 each quail eggs, separated. Yolks reserved; 1 1/2 T salt; 1/2 T white pepper; 2 T ancho chili powder

Servings: persons

1 lb sashimi grade tuna
1/4 T garlic, minced fine
2 each pears, skins removed and cut into small dice
1 T lemon juice, mixed with 1 C water for holding pears
2 green jalapenos, minced seeds reserved
2 red jalapenos, minced, seeds reserved
1/4 bunch mint, leaves, picked from stems and cut into chiffonade
6 T pine nuts roasted
3/4 sesame oil
8 slices of white bread for toast
6 each quail eggs, separated. Yolks reserved
1 1/2 T salt
1/2 T white pepper
2 T ancho chili powder

1
["Cut the tuna into small cubes. Be sure that no sinew is left behind. Store chilled. Remove the seeds and pith from the chilies, reserve. Dice the chilies into a fine brunoise and mix the colors together. Add the chili seeds and scraps to the sesame oil. Heat very lightly and allow the chilies to infuse the oil. Strain through a fine mesh strainer when the desired heat is achieved. Cool. When all of the other ingredients are prepared you are ready to plate.", "", "To plate", "", "Be sure that the plates are well chilled to ensure the dish is served cold. Working with 21/2""x3"" ring mold pack the tuna firmly and evenly in the mold. Unmold into the center of the plate being sure to make a small indention with your finger in the center of the top. This will give the egg a resting place. Drain the pears thoroughly and place 2T at the 9 o'clock potion. Place about1 1/2 t of the minced chilies at 7 o'clock, 1/16 t of garlic at 5 o'clock and 1 1/2 T of pine nuts at 3 o'clock. Adjust these amounts depending on your personal taste. Season with about 1/3 T salt and a pinch of white pepper over the top of each plate. Sprinkle evenly with ancho powder and mint. Place a quail egg yolk atop of the tuna mold. Drizzle 3-4T of the infused sesame oil on top of and around each plate. Serve with toast points (crusts removed).", "", "To serve", "", "Using a fork and spoon, mix the ingredients vigorously into front of the guests. Or get everyone involved in the process. When everything is well mixed reshape the tuna into an appealing shape i.e. Square or triangle."]

1542

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb sashimi grade tuna, 1/4 T garlic, minced fine, 2 each pears, skins removed and cut into small dice, 1 T lemon juice, mixed with 1 C water for holding pears, and more.

Yes, Mina'S Tartare Of Ahi Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mina'S Tartare Of Ahi Tuna

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