Tuna Tartare on Toast
Serves 430 mins prep25 mins cook
This tuna tartare is made with finely chopped raw tuna mixed with a ponzu dressing, then served on toasted baguette for a clean, savory appetizer with a rich bone marrow finish.
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What you need
Instructions
0 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. 1 Prepare the Ponzu: Mix all ponzu ingredients together and let sit. This can be done up to one day ahead. 2 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. 3 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. 4 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. 5 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.View original recipe