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Tuna Tartare Recipe

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This recipe for Tuna Tartare, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristine Mosheim
Added: Monday, September 8, 2008


1 lg. Ahi Tuna (cut into very small cubes)
2 T. Shallots (chopped)
2 T. Parsley
1 T. Dijon Mustard
1 Lemon
1/4 c. Olive Oil
2 T. Chives (chopped)
1 bag High Quality Sea Salt Potatoe Chips

With a very sharp knife, cut tuna into very small cubes (sushi style). In a medium mixing bowl, combine shallots, parsley, mustard, lemon juice, olive oil and chives to the tuna cubes. Fold mixture together.

Cover mixture with plastic wrap and refrigerate. When ready to serve, let mixture stand at room temperature for 10 minutes. Serve with a high quality Kettle Chip (Sea Salt flavor is the best).

For an more elegant presentation. Take off the bottom and top lid off a tuna can. Remove the tuna and set aside for further use, wash and dry the can. Place the can onto individual appetizer plates.

Dice Avocado and splash with lemon juice to keep the avocado from discoloring.

Fill can with a thin layer of avocado, press down on the mixture to reach all sides of the can and continue to place tuna tartare on top of the avocado. Again, press down onto the mixture until set and pull up on can for a perfect stack of tuna tartare. Garnish with parsley or chopped tomatoes.




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