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