Hawaiian Ahi Tuna Tartare
Ingredients
- 1 lb. ahi tuna, sashimi grade, # 1, skin off, blood line removed
- 1/3 cup finely chopped shallots
- 4 tbsp. extra virgin olive oil
- 2 meyer lemons, juiced
- dash Tabasco
- 1 tbsp. chopped parsley
- 1 tsp. capers
- 2 roma tomatoes, diced
- 12 quail eggs, hard boiled, peeled, halved
- 1 tbsp. finely chopped Thai basil
- 1 medium daikon radish, peeled, sliced 1/8″ thick
- 2 tbsp. red Tobiko caviar
- 6 sprigs chives, cut in bias, 1″ long
- sea salt and freshly ground black pepper to taste
Preparation
Finely chop ahi tuna. Place in chilled container. Gently whisk shallots, olive oil, lemon juice and Tabasco together in small bowl. Combine with ahi. Fold in parsley, capers, tomatoes, and chopped basil. Season to taste with sea salt and freshly ground black pepper. Top each daikon radish round with ahi tuna tartare. Garnish each with a half hard boiled quail egg topped with Tobiko caviar and chives.
