Prep 30 mins
Cook 6 hrs 30 mins
A delicious appetizer and a great change from the tuna tartare/tuna tataki that is on everyone's menu these days. From Chef Daniel Humm of Eleven Madison Park. The long prep time includes six hours marinating time. Pair with a chenin blanc
- 1 lb fresh tuna
- 1 cup extra virgin olive oil
- 2 garlic cloves, smashed
- 3 sprigs fresh thyme
- 4 pieces lemon peel (4 2-inch strips)
- 4 teaspoons capers, drained, more for garnish
- 1⁄2 tablespoon shallot, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon sherry wine vinegar
- 1⁄2 tablespoon chicken stock
- 3 1⁄2 tablespoons grapeseed oil
- salt & fresh ground pepper
- Place tuna in a bowl, cutting it into several pieces if necessary.
- Add olive oil, the garlic, thyme and lemon peel.
- Cover, and marinate 6 hours, refrigerated or at room temperature, or overnight in the refrigerator.
- Transfer contents of bowl to a saucepan, bring to a simmer, lower heat and cook 5 minutes.
- Shut off heat(tuna will still be pink in middle); let cool 30 minutes.
- Remove tuna (reserving two tablespoons of the olive oil mixture), drain well, transfer to a bowl and mash coarsely with a fork.
- Fold capers, shallots, mustard and sherry vinegar into tuna.
- Whisk the 2 tablespoons of the olive oil with chicken stock and grape seed oil.
- Fold into tuna.
- Season with salt and pepper (mixture should be fairly loose).
- To serve at once, place mounds of tuna on each of 6 salad plates, scatter with more capers and serve with toast/crostini, as a first course.
- Otherwise, refrigerate tuna until 30 minutes before serving; then divide onto plates and serve.
I really wanted to like this recipe, but unfortunately it turned out to be not worth the effort for us. Fresh tuna seems a bit of waste in this, as it gets mashed up once cooked, so tinned tuna could work out just as well. Needs more flavor, as well. Sorry!