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Tartare of Tuna
Tartare of Tuna with Goat's Cheese
recipe fileappetizerstartare of tuna with goat's cheese
Tartare of Tuna with Goat's Cheese
250 g (8 oz) tuna, finely diced
1 pinch white pepper
1 tablespoon olive oil
1 teaspoon finely chopped anchovies
60 g (2 oz) fresh goat cheese,* finely chopped
tablespoon finely chopped chives
tablespoon soy sauce
tablespoon mirin
1 pinch sea salt
1 pinch cayenne pepper
1 pinch finely chopped garlic
teaspoon finely chopped ginger

Tartare of Tuna with Goat's Cheese

Recipe by Chef Tetsuya

There is a Japanese way of thinking that looks on a piece of ceramic without food as unfinished. But put some food on it, and the piece has a life, a reason to be.

Baby shiso or mint mache or baby spinach leaves

Mix together all the ingredients. Divide between 4 serving plates, and garnish with shiso and mache leaves.

* Make sure the cheese is not too salty

Wine suggestions Ripe-style sauvignon blanc, such as:
1999 Taltarni Sauvignon Blanc
1998 Ironhouse Sauvignon Blanc
1998 Vacheron Sancerre

From Tetsuya:
Recipes from Australia's Most Acclaimed Chef
Read the book review

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