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 Daniel Boulud Tuna Tartare
Do try this at home. It's delicious, luxurious, impressive, and dietetic. Or, visit Restaurant Daniel and you'll be guaranteed to be served something that looks like this. Photo courtesy of Daniel Boulud.
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Chef Daniel Boulud's
Tuna Tartare

With Sevruga Caviar, Cucumber and Lemon Coulis

 

 

Chef Daniel Boulud - Cookbook
Just one of the many great
recipes you can try at home.

Recipe courtesy of Daniel Boulud from the book, Chef Daniel Boulud: Cooking in New York City, by Daniel Boulud and Peter Kaminsky

 

For the Lemon Coulis (Makes ½ Cup)


Ingredients

  • 6 lemons (use Meyer lemons if they are in season)
  • 1 cup water
  • Pinch of saffron threads
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 cup grapeseed oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground white pepper

 Preparation

  1. Using a vegetable peeler, remove the zest from the lemons, being careful not to remove the white pith below the skin.  Place the zest in a small pot and add enough cold water to cover.  Bring to a boil over high heat.  Drain the zest and repeat the process 4 times.
  2.  In a small pot over high heat, combine the lemon zest, water, saffron, sugar and salt and bring to a boil.  Reduce to a simmer and cook until the zest is tender, 5 to 7 minutes.  Drain and reserve the liquid.
  3. Place the lemon zest, oil and lemon juice in a blender; purée until smooth.  Transfer to a small bowl.  If the coulis is too thick, add the reserved poaching liquid as needed.  Season with salt and pepper.  Cover and refrigerate.

For the Cucumber Coulis (Makes 1/3 Cup)


Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped white onion
  • 1/2 shallot, peeled, trimmed and sliced
  • 1 tablespoon chopped celery
  • 1/2 small English cucumber, diced
  • 2 tablespoons finely diced, peeled Idaho potatoes
  • 3/4 cup unsalted chicken stock or store-bought low-sodium chicken broth, plus additional if needed
  • 2 sprigs Italian parsley, leaves picked
  • Salt and freshly ground pepper

Preparation

  1. Heat the olive oil in a medium sauté pan over medium heat.  Add the onion, shallots, and celery and cook, stirring frequently, until the vegetables are tender, but have no color, about 5 minutes.
  2. Add the cucumber, potato and enough chicken stock to cover. Cook until the potato is tender, 8 to 10 minutes.  Add the parsley during the last minute of cooking.  Season with salt and pepper.
  3. Transfer the vegetable mixture to a blender and purée until smooth, stopping occasionally to scrape down the sides of the blender. Transfer to a small bowl and season with salt and pepper. Cover and refrigerate.

For The Cucumber Slices

 

Cucumber
English cucumbers can grow
up to two feet long.  They are
almost seedless, making them
more digestible.

Ingredients

  • 2 small English cucumbers

Preparation

  1. Using a mandoline, thinly slice the cucumbers lengthwise.  Trim each slice into a 4- by 1 ½-inch rectangle. 
  2. Wrap with damp paper towels and refrigerate until ready to use.

For the Watermelon Radishes

Radish
Watermelon radish is a sweet variety
of radish that lacks the typical radish
spiciness. Similar in flavor and texture
to daikon, its pink center flesh and
white outer flesh are reminiscent
of watermelon.

Ingredients

  • 2 watermelon radishes or 4 red
    radishes, scrubbed and trimmed

Preparation

  1. Using a mandoline, thinly slice the radishes into paper thin rounds; cut each in half. 
  2. Wrap with damp paper towels and refrigerate until ready to use.

For the Tuna Tartare


Ingredients

  • 1 lemon
  • 12 ounces sushi-quality tuna loin, cut into 1/4-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped chives
  • 2 teaspoons grated fresh wasabi or horseradish
  • Salt and freshly ground pepper

Preparation

  1. Finely grate the zest of the lemon.  Cut the lemon in half; squeeze enough juice to equal 1 tablespoon. 
  2. In a medium bowl mix together the tuna, olive oil, lemon zest and juice, chives and wasabi.  Season with salt and pepper.

To Serve

4 ounces Sevruga caviar

Preparation

  1. In the center of a chilled dinner plate place 3 cucumber slices horizontally, so they form a 4-inch square.  Using a 2 1/2- by 1 1/2-inch ring mold, centered on the cucumber square, fill with one-quarter of the tuna tartare. 
  2. Gently press down on the tartare.  Top with an even layer of caviar. 
  3. Remove the ring mold and press the radish slices, round side up, around the outside of the tuna, slightly overlapping the slices. 
  4. Drizzle the lemon and cucumber coulis around the plate or serve on the side.  Serve immediately.

 

 

Tuna Tartare
The completed recipe.

Patience Rewarded.  This is one recipe worth waiting for.

 

 

 

 

 



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