Tuna Tartare with Grilled Toast

Chef Nick Stellino

Cooking With Nick Stellino
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Ingredients:

For the grilled toast:
14 ½-inch-thick slices country French bread
2 tablespoons DaVinci® Extra Virgin Olive Oil

For the tuna tartare:
1 pound fresh tuna, cut in approximately ¼-inch dice (sashimi grade)
2 tablespoons pear, peeled and diced (approximately half a pear)
2 tablespoons garlic, finely chopped
3 tablespoons toasted pine nuts
1 teaspoon lemon zest, chopped (approximately 1 lemon)
1 jalapeño pepper, seeded and chopped
2 tablespoons sundried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
½ teaspoon salt (or more to taste)
1 tablespoon sesame oil
3 tablespoons DaVinci® Extra Virgin Olive Oil
1 large egg yolk
½ teaspoon Worcestershire sauce
3 tablespoons DaVinci® Extra Virgin Olive Oil
(optional)
2 tablespoons Balsamic Vinegar
(optional)
Makes 4 entree servings or 6 appetizers
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To prepare the grilled toast:
Brush the sliced bread with 2 tablespoons olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.
To prepare the tuna tartare:
Mix the tuna and all of the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors. (This should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking.
To serve:
For each entrée-size serving, place the tuna mixture into a 3-inch cookie-cutter ring about 2 inches deep, pushing firmly to give the mixture a compact consistency. Carefully lift the ring off; the tuna will stay in the shape of a small cylinder in the center of the plate. Serve with slices of grilled toast. Make extra toast; your guests will ask for more!
Optional:
For a more elegant look, decorate the perimeter of the plate with a drizzle of olive oil and balsamic vinegar.
©2013 Nick Stellino Productions