Curried Tuna Tartare
- 1 large egg yolk
- salt, to taste
- 1/2 cup canola oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Madras curry powder
- 12 ounces sushi-grade tuna, cut into 1/2-inch dice
- 2 tablespoons celery, cut into brunoise (1/8-inch dice)
- 2 tablespoons radish, cut into brunoise plus extra julienned for garnish
- 1 tablespoon snipped chives
- salt and freshly ground pepper
- fresh lemon juice
- canola oil for brushing
- This recipe is gluten-free
- Produce
- Celery (2 tablespoons)
- Chives (1 tablespoon)
- Radish (2 tablespoons)
- Seafood
- Tuna, sushi-grade (12 ounces)
- Cooking & Baking
- Canola oil (1/2 cup)
- Canola oil (1)
- Madras curry powder (2 teaspoons)
- Salt (1)
- Salt and freshly ground pepper (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Lemon juice, fresh (1)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 12, 2013 (3 days ago).
18 people saved this recipe.
