- 1 1/2 pounds tuna, red in color with firm flesh
- 2 tomatoes, peeled and seeded
- 4 shallots, finely minced
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped roasted peanuts
- 2 tablespoons peanut oil
- Salt and pepper
- One 1-pint container alfalfa sprouts
Carefully dice the tuna with a sharp knife into 1/8-inch dice. Transfer the diced tuna into a stainless steel bowl set over ice. Dice the tomatoes into a size equal to the diced tuna. Combine the tuna, tomatoes, shallots, chives, peanuts and peanut oil in a mixing bowl. Season to taste with salt and freshly cracked black pepper.
Using a 2 inch ring, mold the tuna tartare onto the center of individual plates. Be sure to pack it tightly in to the mold so that it will retain its shape when molded. Remove the molds and garnish with alfalfa sprouts. Serve with toasted baguette slices or something crispy to act as a counterpoint to the tuna.
NOTE: Ring molds are available in various sizes. Using them makes the most dramatic presentation.
Recipe reprinted by permission of Longstreet. All rights reserved.
nutrition information per serving
131 calories; 7g total fat; 22mg cholesterol; 26mg sodium; 3g carbohydrates; 1g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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