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Tuna Tartare

11 September 2006
Tuna Tartare

Ingredients

For the dressing

300g best anchovies
12 egg yolks
300ml olive oil
50g green peppercorns
12 drops Tabasco
12 cornichons(French gherkins)
10g capers

To make the dressing blend all the ingredients in a food processor until well emulsified.

For each portion

90g fresh tuna
Chopped parsley
Chopped dill
3tbs dressing
1tsp crème fraîche

To garnish

Oven-dried crusts of French bread flavoured with salt and herbs

METHOD

Chop the tuna ona clean board untilit comes together like a steak tartare.

Put it in a bowl and mix in the herbs with three tablespoons of dressing - it shouldn't require any salt. Pack a 7cm hoop with the tuna and turn it on to a large plate. Decorate the top with the back of a slim-bladed knife. Put a quenelle of crème fraîche on top and dish up with the croûtes.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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