Bluefin Tuna Tartare with Roasted Bone Marrow
Serves 4
30 mins prep
25 mins cook
120 mins Bone Marrow Soak
175 mins total
Rich bluefin tuna tartare with buttery roasted bone marrow and zesty ponzu. A savory Japanese-French fusion served on crispy marrow-toasted baguette.
Eel Sauce
Ponzu
Tuna
For Serving
Make the Eel Sauce: Add the soy sauce, sugar, and rice vinegar to a saucepan. Cook until reduced by about one third and the sauce coats the back of a spoon, then remove from heat and cool fully.
cup soy sauce
cup sugar
cup rice vinegar
Prepare the Ponzu: Mix all ponzu ingredients together and let sit. This can be done up to one day ahead.
tbsp soy sauce
tbsp mirin
tbsp rice vinegar
tsp sugar
small shallot
pinch bonito flakes
Preheat and Roast the Marrow: Preheat the oven to 425°F. Drain the soaked marrow bones and roast for 20 to 25 minutes. Leave the marrow fat at the bottom of the baking sheet for the next step. Using a pair of tongs or a spoon, scoop out the marrow from the bones and set aside.
marrow bones
Toast the Bread: Slice the bread in half horizontally, set the top part aside for another recipe. Cut bottom half of the baguette into 8-10 slices. Dip the top into the left over marrow fat from the bottom of your baking sheet. Toast the slices in a pan on the stovetop until golden.
large baguette
Make the Tuna: Finely chop the bluefin tuna and mix in the lemon zest. Chop the roasted marrow and add it to the tuna along with the chives.
oz bluefin tuna
lemon
tbsp chives
Finish and Serve: Warm the ponzu until hot to the touch but not boiling, then add it to the tuna and mix. With two spoons, take a scoop of the tuna mixture and press it so it looks nice. Add a spoonful to the top of each toasted baguette slice and top with 1 tablespoon of the ponzu. Torch until golden. Finish with eel sauce, a small piece of chervil, and a serrano slice.
chervil
serrano pepper
