Wha wha? Tartare? Isn’t that raw??
Yes that’s right, raw fish. But that’s not too shocking now is it? I mean, who doesn’t like sushi in this day and age? And what about the sea asparagus? Well, I was going to give you that recipe too, but I think sea asparagus is not really commercially available in a lot of places. Here, I could go harvest it myself on the beach, or buy it at my local fishmongers, but I do live in a special place. If you are from around here and want to find some for yourself, please visit West Coast Seaweed.
This is actually one of my favourite dishes of all time. I started making it about 8 years ago when I worked in a gastro brew pub here in Victoria. At the time, we were all about Tapas. Ooooo, Tapas! Tiny plates! Little cheeses and dips and crackers and, well, let’s just say it didn’t last long in a pub. But, this dish will live on! If only through me.
If you are planning on making this dish, please plan at least a day in advance in order to make the Crème Fraîche. Alternately, you could buy some in the store or just use sour cream.
On to the Tartare!
Chipotle Tuna Tartare
1 400-500g Albacore Tuna Loin (you could use any fresh Sashimi Grade Tuna available in your area)
1 1/2 Tbsp. Dijon
1 Tbsp. Capers, chopped
3 small Chipotle peppers (in Adobo sauce), minced
salt & pepper to taste
small handful of chives (apprx. 1/4 cup), chopped
1. Chop the tuna very fine and place in small container.
2. Add remaining ingredients, mixing well. Chill for at least 1 hour before serving.
1 cup All purpose flour
1 cup Whole grain whole wheat flour
1 tsp. salt
1/2 tsp. baking powder
3 small sprigs of rosemary, chopped fine
fresh cracked black pepper to taste
1/4 cup butter
1/2 cup milk or buttermilk
1 egg, slightly beaten
1. Sift flours, salt and baking powder into medium sized bowl. Mix in pepper and chopped rosemary.
2. Cut in butter until a very fine crumb forms.
3. Add milk and egg, mixing thoroughly.
4. Knead dough for 3-5 minutes and roll out very thin (like, really thin here folks)
5. Place on parchment paper lined baking tray, prick all over and bake for 10 minutes at 400°F (or until golden edged).
6. When cool, break into pieces. Store in an airtight container for up to 4 days.
Horseradish Crème Fraîche
1/4 cup heavy cream
1 tsp. buttermilk
1 tsp. horseradish
1. Combine all ingredients (except horseradish) and leave to thicken for 24-36 hours at room temperature. Check after 24. If not thick enough, leave another 8-12 hours.
2. When thickened, add horseradish, refrigerate until needed.
To assemble this dish, I used a martini glass. Scoop the tuna into the glasses, arrange crackers at the back, drizzle with Crème Fraîche and serve!