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In the pink

This tuna dish combines the best of both worlds
From the chef | Search restaurants | Archives

September 27th, 2006 issue

Decorate raw fish with bursts of fresh color to really wow your dinnertime guests.
Sushi-quality tuna is more expensive, but produces the best flavor and texture. Fish can be eaten raw much easier than meat, because fish contain far less connective tissue.

If you are worried about preparing a raw fish recipe, just keep in mind a few simple rules: First of all, use only the freshest fish. Next, because most bacteria reside in the internal organs, cut well away from the organs. And it's best to use fatty fish, such as tuna or salmon.

This dish blends the Japanese tradition of good raw fish with European meat-eating tastes. Beef tartare, or chopped raw beef, is especially popular in the Czech Republic. So tuna tartare is a blending of two worlds. And you'll find that it's a very flavorful and amazing dish.


Tuna Tartare with Cucumber Carpaccio
Ingredients: Preparation:
Tuna tartare
400 grams (14 ounces) tuna (Blue Fin is best in quality and taste)
50 grams shallots, finely diced
10 grams fresh ginger, very finely chopped
1 tablespoon lemon zest, grated and chopped
Salt and pepper to taste
Salad and dressing
1/2 head of frisee
lettuce or endive
1 tablespoon finely chopped chives
1 tablespoon Dijon mustard
1 egg yolk
5 centiliters (1.5 fluid ounces) Sherry
vinegar
1 tablespoon olive oil
Salt and pepper to taste
For plate
1 cucumber sliced very thin
1 tablespoon wasabi
100 grams pickled ginger 		Tuna
Finely dice the tuna (do not grind).
Keep all ingredients prepared and separate until just before ready to serve. If tuna is mixed too early it will quickly lose its fresh pink color.
Salad and dressing
Whisk all ingredients except oil and chives (and lettuce, of course).
Slowly add oil while continuing to mix until a creamy emulsion is achieved.
Toss salad with dressing just to coat the leaves (reserve some dressing for decoration). Sprinkle with chives.
To plate
Mix all ingredients for tuna tartare and place in a round mold about 6 centimeters (2.4 inches) in diameter on a plate. Gently remove the mold.
Carefully layer the thinly sliced cucumber in a fan pattern around the tartar mold
Place a small amount of the salad atop the tartare.
Garnish around the plate with small dabs of wasabi and pickled ginger.
Lightly drizzle a small amount of remaining dressing around the edge of the plate.

David Šašek is chef at Coda Restaurant in the Aria Hotel, located at Tržiště 9, Prague 1–Mála Strana. Tel. 225 334 111.


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