1 egg yolk
14 grams Dijon Mustard
2 anchovy filletsfinely chopped
5 grams Tomato Sauce (ketchup)
2.5 grams Worcestershire Sauce
freshly ground pepper
28 millilitres salad oil ie: corn or soy
28 millilitres Cognac
1/2 small onionfinely chopped
28 grams capersrinsed
28 grams gherkinsfinely chopped
2 sprigs flat leaf parsleyfinely chopped
280 grams fresh tunafinely diced
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.
- Place the egg yolks in a large stainless-steel bowl & add the mustard & anchovies.
- Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper and mix well again.
- Slowly whisk in the oil, then add the Cognac and mix again.
- Slowly whisk in the oil then add the Cognac and mix again.
- Fold in the onion, capers, gherkins and parsley.
- Add the diced fish to the bowl and mix well.
- Divide the fish evenly among the six chilled dinner plates and using the ring mould or spatula, form it into disks on the plates.
- Serve immediately with French fired and toasted bread points.