TUNA TARTARE with GRILLED TOAST

TUNA TARTARE with GRILLED TOAST


For the grilled toast:
14 1/2-thick slices country French bread
2 Tbsp. Pompeian Extra Virgin Olive Oil

For the tuna tartare:
1 lb. Fresh tuna, cut into approximately ½-inch dice (sashimi grade)
2 Tbsp. Pear, peeled and diced (about ½ pear)
2 Tbsp. Garlic, finely chopped
3 Tbsp. roasted pine nuts
1 tsp. lemon zest, chopped (approximately 1 lemon)
1 jalapeno pepper, seeded and chopped
2 Tbsp. sun dried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces
1 Tbsp. mint, chopped
1 Tbsp. basil, chopped
1 Tbsp. parsley, chopped
½ tsp. salt, or to taste
1 Tbsp. sesame oil
3 Tbsp. Pompeian Extra Virgin Olive Oil
1 Large egg yolk
½ tsp Worcestershire sauce

To prepare the grilled toast:
Brush the slices of bread with 2 Tbsp. olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.

To prepare the tuna tartare:
Mix the tuna and all the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors (this should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking.

To serve:
For each entrée-size serving, place the tuna mixture in a 3-inch cookie cutter ring about 2-inches deep, pushing firmly to give the mixture a compact consistency. Carefully lift the ring off; the tuna will stay in the shape of a small cylinder in the center of the plate. Serve with slices of grilled toast.

Yield: Makes 4 entrée servings or 6 appetizers.

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