GLUTEN-FREE TUNA TARTARE WITH PICKLED LEMON
Christmas dinner is traditionally a tribute to pleasure and plenty, but there is something to be said for pacing ourselves. And this entrée of Tuna Tartare with Pickled Lemon could be just the way to begin.
In managing to be both light and luscious, it’s set to sparkle up the taste buds and sharpen appetites at the same time.
The flavour and quality of the sashimi-grade tuna shines through, but it’s turned up a notch or two with pickled lemon, sesame and chilli, and the crunch of crisp greens. It’s a fine balance - and a big nod to Neil Perry for the inspiration.
If you’re not looking to serve a formal entrée, the same combination (roughly) can be served on a cracker, making it a perfect finger-food alternative.
Either way, the components can be prepared well in advance, which makes the dish even more satisfying.
Jan
TUNA TARTARE WITH PICKLED LEMON
Serves 10
Pickled Lemon
2 medium lemons
1 tablespoon sea salt
1 tablespoon caster sugar
Rice-paper
5 small sheets rice-paper (as used for rice-paper rolls)
Grapeseed oil or extra-virgin olive oil for frying
Splash of sesame oil (optional)
Seed Mix
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon Korean Gochugaru chilli flakes
2 teaspoons ground ginger
2 teaspoons sea salt
Greens
150 gm baby Lebanese cucumbers (or equivalent of larger size, deseeded)
6 spring onions
150 gm sugar snap peas
Baby salad leaves
Tuna Tartare
750 gm sashimi grade yellowfin tuna, cut into a 6 – 8mm dice
100 ml extra-virgin olive oil
50 ml lemon juice
Prepare the Pickled Lemon, Rice-paper and Seed Mix up to two days in advance (see below.)
Prepare the Greens and Tuna Tartare a couple of hours before serving.
Wash and dry the greens. Trim the cucumbers. Cut into quarters lengthways, then into a fine dice. Set aside in a bowl.
Trim and dice the spring onions finely. Add to cucumbers.
Trim the sugar snap peas and slice them finely across-ways. Add to the bowl and toss together with some of the baby leaves, reserving some to garnish. Cover and refrigerate until needed.
Combine the diced tuna with 3 tablespoons of the pickled lemon, half the seed mix and half the greens. Add the olive oil and lemon juice and stir well to combine. Cover and refrigerate.
When ready to serve place 2 pieces of fried rice-paper on each of 10 plates.
Divide the remaining half of the prepared greens between the plates on top of the rice-paper.
Divide the dressed tuna between the plates over the greens.
Sprinkle remaining spice mix on top of the tuna and scatter with baby leaves.
Pickled Lemon
Cut the lemons in half and squeeze the juice into a small pan. Add the lemon halves and the sea salt. Add water to cover and bring to the boil. Simmer for 20 minutes then leave to cool.
Remove the pith and pulp and julienne the skin of the lemons only. Transfer to a container, mix through the caster sugar and store until needed.
Before using cut pickled lemon rind into a small dice.
Pickled lemon will keep for a week in the fridge.
Rice-paper
Cut rice-paper sheets into four pieces with scissors.
Add enough oil to a small wok or pan to be able to submerge the rice-paper. Add sesame oil if using and heat until the surface is shimmering.
Using tongs, dip each piece of rice-paper into and through the oil, removing it as soon as it has been transformed - it will expand spectacularly and crisp up as it goes. Drain well on paper towel and store in an airtight container until needed.
Seed Mix
Toast black and white sesame seeds together in a dry frypan, stirring until the white seeds start to turn golden. Remove to a small bowl. Add Gochugaru, ground ginger and sea salt and mix well. Keep until required.
TIPS:
As a handy alternative to the rice-paper, try serving the tartare with a handful of good quality potato crisps. The crunch and flavour works surprisingly well.
To make a finger-food version choose a sturdier base than the rice-paper. Try our Buckwheat Lavosh or any other cracker you prefer.
Prepare half the amount of greens and add to the diced tuna with the pickled lemon and half the seed mix. Dress with the extra-virgin oil and lemon juice and combine well. Refrigerate for an hour or two for the flavours to blend.
Place spoonfuls onto the crackers. Sprinkle with remaining seed mix and baby leaves and serve.