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Recipe Summary

Yield: Serves 2

Ingredients

For the Vinaigrette

1 green apple, chopped

Pinch of vitamin C powder

1 pint fresh red currants

1/4 cup best-quality extra-virgin olive oil, plus more for garnish

Sea salt and freshly ground white pepper

2 to 3 drops white porcini oil

For the Tuna

4 ounces sushi-grade tuna, sliced 1/8-inch thick

Sea salt and freshly ground black pepper

1/4 ounces white frisee leaves

1/4 ounce purple micro radish, thinly sliced

Gallery

Recipe Summary

Yield: Serves 2

Recipe Summary

Yield: Serves 2

Recipe Summary

Yield: Serves 2

Yield: Serves 2

Serves 2

Ingredients

Ingredients

  • 1 green apple, chopped

  • Pinch of vitamin C powder

  • 1 pint fresh red currants

  • 1/4 cup best-quality extra-virgin olive oil, plus more for garnish

  • Sea salt and freshly ground white pepper

  • 2 to 3 drops white porcini oil

  • 4 ounces sushi-grade tuna, sliced 1/8-inch thick

  • Sea salt and freshly ground black pepper

  • 1/4 ounces white frisee leaves

  • 1/4 ounce purple micro radish, thinly sliced

Directions

Prepare the vinaigrette; Feed apple through a juicer. Stir in vitamin C powder. Using a spatula or plastic bowl scraper, push currants through a tamis, a very fine mesh strainer. Combine currant puree and 3 tablespoons apple juice in a medium bowl. Gradually whisk in olive oil until emulsified; season with salt and pepper. Whisk in porcini oil. Vinaigrette can be stored, refrigerated in an airtight container, up to 1 week.

Prepare the tuna tartare; Season tuna with salt and pepper. Divide between 2 plates. Drizzle with olive oil; lightly sprinkle vinaigrette on top. Garnish with frisee and radish. Serve immediately.

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All Reviews for Tuna Tartar with Red Apple Vinaigrette

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All Reviews for Tuna Tartar with Red Apple Vinaigrette

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Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

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