Recipe

Tuna Tartare With Olive Crustini Recipe

	Mishlola / All my dishes 9 months, 2 weeks ago Classic Tuna Tartare with a twist!! Prep:15m Cook:5m Servings:8	Mishlola
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Ingredients

1 ¼ lb sushi grade tuna fillet, finely chopped

¼ cup plus 2 Tablespoons extra-virgin olive oil

Mixed green, whit, pink, and black peppercorn

½ cup finely chopped fennel bulb plus fronds for garnish

¼ cup fresh lemon juice

Coarse salt

4 slices of coarse country bread, 4inches square and ½ inch thick, crust removed

OLIVE SPREAD

1 Tablespoon pine nuts

¾ cup brine-cured green olives, pitted

2 Tablespoons chopped red onion

2 cloves garlic, chopped

1 Tablespoon olive oil

Directions

In a medium bowl combine tuna, ¼ cup olive oil and the ground peppercorn to taste, mixing well. If desired cover and refrigerate for at least 30 minutes or up to 3 hours to chill.

To make olive spread toast the pine nuts in small frying pan over medium heat, stirring constantly, until golden, about 4 minutes. Pour onto plate to cool. In a blender or food processor combine the nuts, olives, red onion, garlic, and olive oil and process until smooth. Set aside.

Preheat the broiler. Arrange the bread on a baking sheet and toast, turning once, until crisp about 5 minutes total. Let cool and cut into 16 strips about 1 inch thick.

Brush strips with olive oil and spread with the olive spread.

In a small bowl mix together the chopped fennel, lemon juice, and 1 teaspoon of salt.

Just before serving add the fennel mixture to the chilled season tuna mixing well. Taste and adjust the seasoning. Garnish with fennel fronds. Serve with toasts.

Optional can add a spoonful of Dijon Mustard to the Tuna Tartare Mix

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Comments

trigger 9 months, 2 weeks ago said:
I am sold on this interesting recipe I like the fennel and that olive spread is a killer.
Five forks and a smile :)

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