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Yield: 4 appetizer servings
This light and refreshing starter perks up the palate for whatever's
to come. I think the citrus tang tastes best in summer, but you
can use this recipe year-round, as long as the tuna you buy is the
very best quality available.
Make grapefruit sorbet:
- 1/2
cup fresh-squeezed grapefruit juice
- 1/2
cup water
- 1/2
cup ginger, minced (if you can find the pickled variety,
use that)
- 1/4
cup sugar
- 1 Tablespoons horseradish
Combine all ingredients in an ice cream maker and process until
firm.
Make grapefruit vinaigrette:
- 4 large grapefruit segments
- 4 Tablespoons fresh cilantro leaves
- 1 Tablespoon ginger, minced (again, try to find pickled)
- 1 Tablespoon champagne vinegar
- 1 jalapeno, minced
- 1/4
Teaspoon horseradish
Crush grapefruit segments, then add other ingredients, including
salt and pepper to taste.
For the tartare:
- 3/4
pounds tuna
- 2 Tablespoons extra virgin olive oil
- Pinch of salt
Chop the tuna coarsely, then, in a chilled metal bowl, combine
it with the oil and salt.
To Assemble:
Pour the grapefruit vinaigrette over the tuna, toss lightly,
and mold the mixture onto the center of a plate. At Mantra, we garnish
the plate with cucumbers in yogurt and marinated radishes, but feel
free to add any cold salad fixings. Top with a melonball-sized scoop
of sorbet. For an upscale touch, put a teaspoon of osetra caviar
on top to finish.
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