Tuna Tartare with VerJus
serves 4
4
ounces fresh, sashimi grade tuna, skin, bones and sinews removed and diced.
2 teaspoons minced shallots
1 teaspoon minced chives
1/2 teaspoon very finely grated orange zest
2 tbsps extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon Terra Sonoma VerJus
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup baby arugula leaves, stems removed, washed and spun dry
Choppped walnuts, for garnish
In a bowl, combine tuna, shallots, chives, orange zest, 1 1/2 tbsps of the olive oil, verjus, salt and pepper.
Arrange the arugula on 4 salad plates. Lightly drizzle with VerJus and Olive Oil. Place 3-inch ring-mold in the center of the arugula and mound the tartare into the mold. Remove the mold. Sprinkle each serving with chopped walnuts and drizzle with the remaining olive oil.
Recipe
compliments of: Emeril Lagasse, 2002
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