Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Sunday, November 18, 2012

Ahi Tuna Tartare


To this day I still tell people that I married my husband because of his Tuna Tartare, We met at Trilogy Restaurant in Irvine. This was one of the items he added to the menu just after he started there… it just may be true…. How could you not fall in love with a man that creates this…
   
1 lb    Fresh Ahi, diced 1/8" cubes
2    Shallots, mince
1 tsp    Whole Grain Mustard

Sea Salt, to taste
White Pepper, to taste
3 Tb    Extra Virgin Olive Oil
½    Lemon, juice
2 Tb    Fresh Chives, chopped
1 cup    Crème Fraiche
2 Tb    Wasabi Cured Tobika Caviar
Salt & Pepper to taste
Toast Points


Mix Ahi, shallots, mustard, sea salt, white pepper, olive oil, lemon juice and chives
Mix Crème Fraiche, wasabi caviar, salt & pepper to taste
Serve tartare with a scopp of the crème fraiche mixture and toast points on the side.
Posted by at
Labels: , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)