Napoleon of Tuna Tartare Recipe

Name: Napoleon of Tuna Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Grade A yellowfin tuna; 4 baby gherkins; 1 teaspoon capers; 1 shallot; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon lemon juice; Salt and freshly ground black pepper; 2 pappadams; 1 beetroot; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 cup water; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 3 black peppercorns; Pinch salt; 1 teaspoon mustard (recommended: Pommery de Meaux); 1/4 teaspoon truffle oil; 4 sprigs fresh dill; 4 caperberries

Servings: persons

8 ounces Grade A yellowfin tuna
4 baby gherkins
1 teaspoon capers
1 shallot
1 tablespoon extra-virgin olive oil
1/2 teaspoon lemon juice
Salt and freshly ground black pepper
2 pappadams
1 beetroot
1 tablespoon rice vinegar
1 tablespoon sugar
1 cup water
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
3 black peppercorns
Pinch salt
1 teaspoon mustard (recommended: Pommery de Meaux)
1/4 teaspoon truffle oil
4 sprigs fresh dill
4 caperberries

1
Dice the tuna into small pieces.
2
Finely chop the gherkins, capers and shallot and add to the tuna.
3
Mix in the olive oil, lemon juice, salt and pepper.
4
Form into quenelles and store in the refrigerator.
5
Cut the pappadams into 4 and deep-fry until golden.
6
For the beet pickle:
7
Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard.
8
Cook on low heat until the beets are semisoft.
9
Remove from the heat and allow the beets to cool in the liquid.
10
Mix in the mustard.
11
To plate:
12
Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side.
13
Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna.

144

kcal

Calories

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 21 ingredients. The key ingredients include: 8 ounces Grade A yellowfin tuna, 4 baby gherkins, 1 teaspoon capers, 1 shallot, and more.

Yes, Napoleon of Tuna Tartare 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.

Napoleon of Tuna Tartare

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