Elegant tuna tartare is a cinch to prepare and makes an impressive appetizer or light entree when entertaining. This delicious version comes from Francois Kwaku-Dongo, executive chef of L'Escale, a chic Provençal restaurant in Greenwich, CT.
L’Escale's Tuna Tartare
Serves 1
4 oz. yellowfin tuna
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
½ teaspoon chopped capers
½ tablespoon minced red onion
½ teaspoon minced chives
¼ ripe avocado
1 lime, cut in half
1 red onion slice
1 oz. fresh garden greens (for garnish)
Baguette, sliced and toasted
Dice the tuna into 1/4-inch cubes. Place tuna pieces in a chilled medium bowl. Season with salt and pepper. In a separate bowl, combine the olive oil, capers, red onion, and chives. Add them to the tuna and mix well.
Cut the avocado in quarters, remove the seed, and peel. Cut a quarter of the avocado into slices and place on a chilled serving plate.
Using a ring mold, shape the tuna tartare into a mound on the center of the plate. Garnish with red onion, lime, and fresh garden greens. Serve with toasted baguette slices.