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L’Escale's Tuna Tartare

Updated 11:31 PM EDT, Thu, Jun 24, 2010

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

L'Escale's Tuna Tartare

L'Escale's Tuna Tartare
WATCH

L'Escale's Tuna Tartare

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.
 

First Published: Jun 24, 2010 9:36 PM EDT
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