| Tuna
Tartare with Tomato Pulp, Tomato Dressing and Micro Basil
Chef Joël Antunes of JOËL – Atlanta, GA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Lemon confit:
- 5 lemons
- 1 7/8 cups water (enough to cover the lemons)
- 1/8 ounce fresh turmeric, minced
- 2 teaspoons coriander seeds
- ¼ cup salt
- 2/3 cup sugar
- 1 clove
Tuna tartare:
- ½ pound sashimi-grade tuna, diced
- 3/8 ounce chives, chopped
- 3/8 ounce shallots, chopped
- 1/8 ounce lemon confit
- 6 drops Tabasco sauce
- 6 drops Worcestershire sauce
- 1/8 cup olive oil
- Salt, to taste
- Pepper, to taste
Tomato pulp:
- 1 pound red Roma tomatoes
- Salt, to taste
- Pepper, to taste
- 1/3 cup sugar
- 10 basil leaves
Tomato dressing:
- 3/8 cup olive oil
- 5/8 cup tomato water (reserved from tomato pulp preparation)
- Salt, to taste
Garnish:
- Micro basil
- Extra virgin olive oil
- Sea salt
Method:
For lemon confit:
Cut the ends of the lemons and make 4 incisions in the middle. Place lemons
in a pot, cover with water, and boil them for 20 minutes. Remove from
the heat and separate the lemons from the water used to cook them. Insert
the minced turmeric in the incisions of the lemons. Combine the lemons,
coriander seeds, salt, sugar and clove in a jar. Cover the ingredients
with the cooking water. Refrigerate for three weeks before using.
For tuna tartare:
Toss the diced tuna with all remaining ingredients. Season to taste with
salt and pepper. Hold in the refrigerator until ready to serve.
For tomato pulp:
Cut the tomatoes into halves. Combine them with the sugar and basil in
a large bowl. Season to taste with salt and pepper. Mix well. Cover the
bowl with plastic wrap and cook over a bain-marie (water bath) for 1 hour
and 30 minutes. Let the mixture sit for 24 hours, then pass it through
a muslin strainer. Reserve the leftover liquid for the tomato dressing.
Remove the basil from the pulp and pass the pulp through a fine-mesh sieve.
Reserve pulp.
For tomato dressing:
Add olive oil to tomato water and mix well. Season to taste with salt.
To serve:
Prepare 4 plates. Place a ring mold in the center of each plate and fill
it with the tuna tartare. Cover the tuna with a thin, smooth layer of
tomato pulp. Remove the ring. Spoon the dressing around the tuna and garnish
with micro basil. Drizzle with olive oil and sprinkle with sea salt. Serve
immediately.
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