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:
cup fresh-squeezed grapefruit juice
cup ginger, minced (if you can find the pickled variety,
- 1 Tablespoons horseradish
Combine all ingredients in an ice cream maker and process until
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
Crush grapefruit segments, then add other ingredients, including
salt and pepper to taste.
For the tartare:
- 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.
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.