TREVI Italian Restaurant offers a menu filled with great-tasting appetizers, salads, entrees and desserts. Tuna Tartare is a popular appetizer because of its exquisite taste and beautiful presentation. TREVI chefs are sharing the recipe for Tuna Tartare so you can now make this dish at home.
"We pride ourselves in creating a diverse menu and serving food that looks as good as it tastes," said Peter Scaturro, Executive Chef for TREVI. "We've had many requests for our menu items, and we're sharing the recipe for Tuna Tartare. While this appetizer looks like it would be difficult to make, it's surprisingly easy."
Tuna Tartare (Print Version)
Ingredients
- 3 ounces #1 Grade Sashimi Tuna
- 1/4 teaspoon shallots
- 1/4 teaspoon orange zest
- 1 1/8 tablespoon sesame oil
- Pepper to taste
- Salt to taste
- 1/4 ounce mixed micro greens
- 1/2 ounce Tabiko Wasabi Caviar
- 1 tablespoon balsamic reduction
- 1 1/2 ounces avocado
- 1/4 teaspoon lemon juice
- 1/2 teaspoon Roma tomato diced
- 1/8 teaspoon black sesame seeds
- 1/2 teaspoon rice wine vinegar
- Cut shallots into small mince.
- Prepare orange zest.
- Dice tuna into ¼-inch dice.
- In a mixing bowl, mix tuna, rice wine vinegar, shallots, orange zest, 1 tablespoon of sesame oil, lemon juice, salt and pepper.
- Place ring mold in center of 10-inch round plate
- Dice avocado into ¼-inch dice and place at the bottom of ring mold.
- Add tuna to ring mold.
- Top off tuna with Tabiko Caviar and remove mold.
- Mix 1/8 teaspoon oil with micro greens and place on top of Tabiko.
- Garnish plate with balsamic reduction, diced tomatoes and black sesame seeds.
- Serve immediately.
