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Home  Recipes Tartare of Ahi Tuna, Moroccan Spices, Lemon and Fresh Herbs
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Tartare of Ahi Tuna, Moroccan Spices, Lemon and Fresh Herbs |
Ingredients
- 16 ounces Center-cut 2+ or better yellowfin tuna
- 2 tsp. Moroccan harissa paste
- 1 Tbsp Blanched, slivered almonds, lightly toasted
- 4 ea Pitted dates
- 1 tsp Grated lemon zest
- 1 ea Garlic clove, chopped very fine
- 1 tsp Basil, finely chopped
- 1 tsp Cilantro, finely chopped
- 1 tsp Mint, finely chopped
- 1 tsp Cumin powder
- 1 tsp Cardomon powder
- 1 tsp fennel pollen or seed powder
- ¼ cup Lemon oil
- 1 ea Egg yolk (optional)
- 1 tsp Fleur de sel, or coarse sea salt
- 1 sheet of Lavash Cut into 3 in strips
- 2 Tbsp Olive Oil
Directions
Prepare the tuna:
On a very clean work surface, dice the tuna into ½” cubes. Wrap and reserve in the refrigerator.
Assemble the garnish:
Finely chop the dates until they resemble a puree.
Slice the Lavash into 3” lengths, brush with olive oil and toast in a 400º oven until golden.
To Serve:
In a clean bowl mix the tuna and the garnish with the lemon oil, spices egg yolk and salt. Adjust the seasoning to taste.
Serve in a bowl placed over another bowl with crushed ice to keep the tartar cold.
Notes
1.
Harissa paste and lemon oil can both be found in fancy food shops and
Middle Eastern grocers. Alternatively, you can produce your own lemon
oil by steeping ¼ cup lemon zest in 1 cup olive oil over a very low
flame until the oil takes on the flavor of lemons.
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