“Chip N’ Dip” Blue Fin Tuna Tartare with Barbeque Sauce

“Chip N’ Dip” Blue Fin Tuna Tartare with Barbeque Sauce | 0 Comments
From Black n' Bleu Sandwich, Aired on Wed 7/13
Chef Jeff Henderson,
Instructions

WHAT YOU NEED

Blue Fin Tuna Tartare

1 lb. fresh tuna, trimmed and cut into 1/8-inch pieces

6 tbsp. premium extra virgin olive oil

1 tbsp. chives, finely sliced

1 pinch barbeque seasoning

Kosher salt to taste

Fresh ground black pepper to taste

Crispy shallot rings (see recipe)

 

WHAT TO DO

1. Pour olive oil in a bowl with tuna. Season tuna with barbeque seasoning, crack black pepper and a nice pinch of salt to taste.

2. Place a ring mold, or an empty tuna can with the top and bottom lids removed, in the center of a plate.

3. Pack tuna into mode and sprinkled the top with crispy chopped shallot rings. Lift off the ring mold. Serve with select potato chips.

 

Barbeque Greek Yogurt for Dipping

WHAT YOU NEED

1 c. non fat Greek yogurt

2 tbsp. smokey BBQ sauce

1 pinch habanero salt

 

WHAT TO DO

In a small bowl, whisk all ingredients together until well combined. Adjust flavor by adding more BBQ sauce if desired.

 

Crispy Shallot Rings

WHAT YOU NEED

Peanut oil for frying

3 tbsp. finely chopped shallots

2 tbsp. Wondra flour

Fine sea salt to finish

 

WHAT TO DO

1. Pour oil into a small saucepan to a depth of about 1 inch. Heat the oil until a small piece of shallot sizzles when added to the pan.

2. Toss the shallots into the flour. Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds.

3. Remove the shallots with a slotted spoon and drain on paper towels. Season with sea salt

Ingredients
  • 1 lb. fresh tuna, trimmed and cut into 1/8-inch pieces

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