Tuna Tartare
Ingredients
Method
Method
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Preheat oven to 300°F.
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Brush baguette slices with olive oil and bake on a sheet pan in a single layer until lightly toasted.
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In a food processor, process the dates, chile paste, lemon zest, garlic, cilantro, basil, mint, cumin, lemon oil, olive oil, egg yolk and salt until pureed and throughly combined. Transfer to a medium bowl and mix in the almonds. Adjust the seasoning to taste. Fold in the tuna, mixing until combined.
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To serve, place the bowl of tartare into a larger bowl filled with crushed ice to keep the dish chilled. Serve with the toast.
Cook's Notes
Yield
8 or more servings if serving as an appetizer.
Ingredient Notes
Lemon oil is very easy to make: Steep 2 tablespoons lemon zest in 1/2 cup of olive oil over very low heat for 1/2 hour. Let cool and strain out the zest before using.
Garlic-chile paste can be found in the Asian section of most grocery stores.