search
Loading
|  home | feedback | help          
StarChefs

 

Chef Michael Mina

Tartare of Ahi Tuna with Sesame Oil and Hot Peppers

  • 8 oz. Sashimi grade Ahi , diced
  • 2 t garlic, minced
  • 1 T jalapenos, minced
  • 2 T Bartlett Pears, diced
  • 2 T pine nuts, toasted
  • 4 quail eggs
  • 2 T mint, chiffonade
  • 1 t chili powder
  • 1 t salt
  • 1 white pepper
  • 4 T sesame oil
  • 8 slices white bread

All ingredients are to be divided by four for preparation of each individual serving plate.

Mince tuna and put into a 2 inch ring mold. Place on 10 inch dinner plate and remove mold.

Separate yolk from white of quail egg and place yolk on top of tuna. Discard white.

Place 1/2T diced pears above the tuna at "12 o'clock" and proceed around plate with 1/4T minced Jalapeno at "10", 1/2t garlic at "8", and 1T toasted pine nuts at "6".

Sprinkle plate with 1/4t chili powder, 1/4t salt, 1/4t white pepper, 1T mint.

Drizzle pine nuts with 1T sesame oil.

Toast 2 slices of bread for each plate. Remove crust.

Slice diagonally to form triangles and place at right side plate.

After presentation of plate to diner, all ingredients

should be mixed to create the tartare.

Copyright 1996 by Michael Mina



 


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy