Tuna Tartare

Course ,
Servings 4
Ingredients
  • French baguette
  • Olive oil (for brushing)
  • 4 dates (pitted and chopped)
  • 2 tsp chili-garlic sauce
  • 2 clove garlic (peeled and minced)
  • 1 tsp lemon zest
  • 1 tsp finely chopped fresh cilantro leaves
  • 1 tsp finely chopped fresh basil leaves
  • 1 tsp finely chopped fresh mint leaves
  • 1 tsp ground cumin
  • 2 tbsp lemon oil
  • 1 large egg yolk
  • 1 tsp kosher salt
  • 2 tbsp blanched slivered almonds (coarsely chopped)
  • 1 lb sashimi-grade ahi tuna (well chilled, cut into a 1/4-inch dice)
Method
    Method
  1. Preheat oven to 300°F.
  2. Brush baguette slices with olive oil and bake on a sheet pan in a single layer until lightly toasted.
  3. 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.
  4. 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.