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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Tuna Tartare Cocktail

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Trimmed sashimi-grade tuna 4

Method

Procedure

Finishing

  1. Cut the tuna into ⅜-in. (1-cm) dice.
  2. Toss the tuna with the shallots, zest, minced herbs, capers, mustard, lemon juice, salt, pepper, oil, and hot sauce. Taste and correct the seasonings, balancing them as necessary.

Plating

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