pound of tuna or tuna belly freshest grade
1/2 T finely chopped shallots
1/2 T capers (half chopped in half)
1/2 T finely diced chives
1 T olive oil
1/2 T lemon juice or Ponzu
1/4 T soy sauce
3 egg yolks preferably pheasant
1-2 T fresh salmon roe
salt, pepper, cayenne to taste
will need about 1 pound of fresh tuna prefably
from a greenmarket. See if you can get tuna
belly for this recipe.
is usually better to wrap the tuna fillets in
plastic wrap and freeze them for 10-15 minutes.
will make it easier to dice the tuna. Try to
keep the dices to around 1/4.
the diced tuna to chopped chives, chopped capers
and chopped shallots, 1 tablespoon of salmon
roe, and a tablespoon of olive oil. Mix gently
and season with salt , pepper and citrus juice
a mold with the tartare mixture and press gently.
Add a dollop of caviar on top and gently lift
the mold off.
the egg yolk sauce
the yolks from white and save the whites for
another use. Whisk into the yolks a few drops
of soy sauce, and ponzu sauce (or citrus juice).
Taste and add more if needed. Add a dash of
cayenne for some heat... be careful with amount.
to find fresh Tuna Belly... the rich taste
of the fat is excellent raw. Shown to left
with egg yolk sauce and no salmon caviar.