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Ingredients
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1
1/2 pounds tuna,
red in color with firm flesh
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2
tomatoes,
peeled and seeded
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4
shallots, finely minced
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1/4
cup finely chopped chives
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1/4
cup finely chopped roasted peanuts
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2
tablespoons peanut
oil
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Salt
and pepper
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One
1-pint container alfalfa
sprouts
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Method
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Carefully
dice the tuna with a sharp knife into 1/8 inch dice. Transfer
the diced tuna into a stainless steel bowl set over ice. Dice
the tomatoes into a size equal to the diced tuna. Combine the
tuna, tomatoes, shallots, chives, peanuts, and peanut oil in a
mixing bowl. Season to taste with salt and freshly cracked
black pepper.
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Using
a 2 inch ring, mold the tuna tartar onto the center of
individual plates. Be sure to pack it tightly in to the mold
so that it will retain its shape when molded. Remove the molds
and garnish with alfalfa sprouts. Serve with toasted baguette
slices or something crispy to act as a counterpoint to the
tuna.
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NOTE:
Ring molds are available in various sizes. Using them makes
the most dramatic presentation.
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Dutchman
