TUNA TARTARE

TUNA TARTARE

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Ingredients

1 egg yolk
14 grams Dijon Mustard
2 anchovy fillets finely chopped
5 grams Tomato Sauce (ketchup)
2.5 grams Worcestershire Sauce
tabasco sauce
freshly ground pepper
28 millilitres salad oil ie: corn or soy
28 millilitres Cognac
1/2 small onion finely chopped
28 grams capers rinsed
28 grams gherkins finely chopped
2 sprigs flat leaf parsley finely chopped
280 grams fresh tuna finely diced
  • Medium

Ingredients

Directions

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A stunning cross between Japanese Sashimi and French Steak Tartare.

It’s no wonder why the Japanese love Tuna, it actually typifies their whole cuisine, it’s subtle, delicate, yet powerful and simply a magnificent food.
Some call it the beef of the sea.

Due to over fishing and dwindling stocks Australia began farming only about 16 years ago at Port Lincoln in South Australia, which is amazing.
Today those farms are exporting nearly 10,000 tons of Tuna a year to Japan, the worlds biggest Tuna Market.

There are many varieties of Tuna: Bluefin, yellowfin, albacore, skipjack, plus many more. Tuna is absolutely full of good stuff, protein & good oils.

There are so many ways of cooking Tuna, and there are even many ways of not cooking and still creating an amazing dish.

My recipe attached is one of my favorites, a cross between a Japanese Sashimi and a European Steak Tartare. It’s refreshingly light, delicate and sumptuous.
When buying Tuna, as for all seafood, ensure it’s the freshest you can buy. Don’t buy it because it’s the cheapest, because if it is the cheapest, there must be a reason!
For this recipe I use Yellowfin, and because you are going to dice this, you can use the off cuts and tail end, and keep the really meaty center cut for a Sashimi dish.

I hope you enjoy this recipe.

  1. Place the egg yolks in a large stainless-steel bowl & add the mustard & anchovies.
  2. Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper and mix well again.
  3. Slowly whisk in the oil, then add the Cognac and mix again.
  4. Slowly whisk in the oil then add the Cognac and mix again.
  5. Fold in the onion, capers, gherkins and parsley.
  6. Add the diced fish to the bowl and mix well.
  7. Divide the fish evenly among the six chilled dinner plates and using the ring mould or spatula, form it into disks on the plates.
  8. Serve immediately with French fired and toasted bread points.

Luke Mangan

Luke Mangan is one of Australia’s leading chefs and restaurateurs, highly regarded internationally as a shining example of contemporary culinary culture.

Starting his career under Herman Schneider, of ‘Two-Faces’ before working with Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London, Luke was able to hone his craft for the international market.

Luke’s Australian and international establishments range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours.

Luke currently owns and operates Luke’s Kitchen, Chicken Confidential and glass brasserie, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas, Tokyo; Chicken Confidential, Coast Café + Bar and Bridge Bar, Sydney Airport, Salt grill, A Taste of Salt and Luke’s on board five P&O Cruise liners and is the Business Class consulting chef for Virgin Australia.

Luke has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances, both in Australia and internationally. Luke received the ‘Friend of Australia’ award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination.

Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, Actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding.

Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Cancer Council, Breast Cancer Network Australia, Cure The Future and FSHD Global Research Foundation, amongst numerous others.

As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, in partnership with Sydney TAFE and Australia’s industry leaders, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

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