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Ahi Tuna Tartare

Category:	Hors d'Oeuvres

# of Servings:	4

Submitted by:	Russel Klein, executive chef, W.A. Frost & Company

Description:	This elegant appetizer goes well with something crisp and extra dry, such as a French rosé brut.

Ingredients:	GARLIC-MUSTARD VINAIGRETTE ¼ c. Worcestershire sauce ¼ c. champagne vinegar 3 Tbsp. Dijon mustard 3 Tbsp. roasted garlic puree 2 Tbsp. lemon juice 1 c. canola oil ½ c. olive oil TUNA TARTARE 12 oz. tuna, cut into ¼-inch cubes 4 tsp. nonpareil capers, rough chopped 4 tsp. shallots, minced 4 Tbsp. garlic-mustard vinaigrette 4 tsp. fresh parsley, chopped HORSERADISH PANNA COTTA 1 c. milk ½ c. cream ½ c. sour cream 3 tsp. wasabi oil 3 sheets gelatin salt and pepper, to taste

Preparation:	Mix all of the ingredients except oils. Drizzle in the oils to form an emulsion. Adjust seasonings and transfer to an airtight bottle. Mix the tuna with all ingredients. Season to taste. Soak the gelatin in cold water until it is bloomed and completely soft. Combine remaining ingredients. Remove gelatin from water and squeeze out any excess water. Place gelatin and Â¼ cup of the cream mixture in a sauce pot and heat gently until completely melted. Do not allow it to boil! Stir in remaining cream mixture and pour into four 2-ounce aluminum ramekins. Refrigerate until set. Place 3 ounces of tuna neatly on one side of a plate and a single panna cotta on the other. Serve with toasted brioche triangles and gaufrette potato chips.

6 ISSUES (1 YEAR)

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