Tuna tatare, by Joel Antunes

02 September 2010
Tuna tatare, by Joel Antunes

This recipe for tuna tatare is by French chef Jöel Antunès, , who has returned to London from the USA to oversse the kitchens at London's new Park Plaza Westminster Bridge hotel. For more recipes, see our article http://www.caterersearch.com/Articles/2010/09/02/334896/joel-antunes-returns-to-the-london-restaurant-scene.htm" target="_blank" rel="noreferrer">Joel Antunes returns to the London restaurant scene
Note: for the quantity of tuna, you'll need only about 50ml of Japanese vinaigrette (see method)

(Serves eight)

• 400g big-eye tuna or yellowfin tuna steak
• 25ml olive oil
• Pinch salt
• Freshly ground pepper
• 3 large avocados
• 5 shallots
• 120g (approx) Wondra Flour (a low-protein, pre-gelatinised fast-dissolving flour)
• 1-2 limes

For the vinaigrette • 250ml shiso dashi
• 250ml chicken consommé
• 250ml rice wine vinegar
• 175g sugar
• 15g sliced ginger
• 1 nori seaweed leaf
• 35g kombu
• 5 springs of chervil
• Sesame oil to taste


Cut tuna in to 5mm x 5mm cubes. Drizzle with olive oil, season with salt and pepper and then set aside.

Cut the avocado into slices and season with a squeeze of lime juice and a dash of salt and pepper. Refrigerate.

Julienne the shallots. Dip them in Wondra flour and fry at 130°C for about 10 minutes until golden brown. Set aside on kitchen roll to drain and season with a dash of salt and pepper.

To make the Japanese-style vinaigrette, combine shiso dashi, chicken consommé, rice wine vinegar and sugar in a saucepan and bring to the boil. Once boiling, stir in ginger, nori seaweed leaf and kombu. Then remove immediately from heat to cool.

On a serving plate, layer tuna, vinaigrette and sliced avocado. Place fried shallots on top. Finish with a sprinkle of finely chopped chervil, and drizzle with vinaigrette and a few drops of sesame.

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