Chopped Tuna or Salmon Tartar
Seafood Chef extraordinaire Jasper White says that if you are lucky enough to know a tuna fisherman, keep this recipe handy for the next tuna he lands. Because the meat is chopped, this is a great way to use odd pieces of tuna that are not usable for steaks. However, do not use pieces with sinew – remove the sinew before chopping. Tuna is the very best fish for tartar, but fresh salmon, will also stand in very nicely. A mixture of diced and finely minced fish presents a great texture and flavor contrast. This makes an excellent passed hors d’oeuvre or a plated appetizer.
Makes a generous 2 cups or 20 canapés.
Makes 4 hearty appetizer portions.
- 12 ounces skinned tuna or salmon fillet, blood line removed
- 1 tablespoon Dijon mustard
- 3 anchovy fillets, minced
- 2 teaspoons cognac
- 1/2 teaspoon Tabasco sauce
- 1/2 cup olive oil
- 2 teaspoons fresh lemon juice
- 2 tablespoons rinsed capers, finely chopped
- 1 tablespoon chopped Italian parsley
- 1/2 small (4 ounce) Spanish onion, minced (1/4 cup )
- 1/4 teaspoon freshly ground black pepper
- Kosher or sea salt to taste
- 8 slices of bread (white or pumpernickel), crusts removed, cut into toast points and crisped in the oven
- Cut 3/4 of the fish into a 1/4-inch dice with a large chef’s knife. Mince the remaining. Place the fish in a bowl, cover flush with plastic wrap and refrigerate until ready to use.
- Combine mustard, anchovy, cognac and Tabasco in a large bowl and whisk vigorously. Add the olive oil one tablespoon at a time, whisking constantly, until the sauce emulsifies. After half the oil has been incorporated, whisk in the lemon juice. Whisk in the capers, parsley, onion and black pepper. Add the fish to the vinaigrette and mix it vigorously until the fish absorbs the dressing. Season with salt to taste. Serve with toast points.
- Note: The tuna can be diced a couple hours ahead. The remaining ingredients, other than salt, can be emulsified ahead. Then combine them right before you are ready to serve. The toast points can also be made ahead.
This recipe was featured on Season 20 - Episode 2013.