I travel to the bay area of California a lot, and one of my favorite dishes that I look forward to is Michael Mina’s Tuna Tartare. It is amazing, so after having it for my 545th time last week, I watched them prepare it and asked a lot of questions. Then I did a little research and found it. It is not that hard to make and it is spot on. This is an excellent appetizer, and will put you in good graces with your wife….if you are leaving for Africa like I am in four days. It is not that hot either, it is a perfect blend of flavor.
Freeze your tuna for about 10 minutes, then dice. Mix tuna with ancho powder, sea salt, white pepper and 2 tablespoons of roasted chili oil.
Make sure you toast your pine nuts on medium heat in a pan with a few drops of olive oil. Toast for 3-4 minutes until they turn light brown. Dice both peppers and set aside. If you have a ring mold that works very well for presentation. You can also take a small bowl or a can, spray the inside with pam and pack the tuna mixture. Turn upside down on plate and it should give you a nice presentation. If you are using a farm egg you can have a larger portion, if you got the quail eggs you can do four smaller portions.
At this point it is always good to check and see what your sous chef is doing on the main course dish.
I usually freeze the serving plate for 20 minutes before I plate the product. Once you plate the tuna, and put your egg on top of the tuna mixture, you are going to put all the ingredients around the plate. Put a little mint down first, sprinkle some sea salt and pepper around the dish, put the separate ingredients around the plate like this photo. Drizzle a little of the chili oil on the plate as well.
Toast the sliced bread and cut the crust off. Cut the toast in half like in a triangle. When you are ready to serve the dish table side. Bring a fork and a spoon and mix all the ingredients on the plate together. It is all about the presentation. Mix well, as you tell the story about how you learned this from The Hunting Chef who stole it from Mina in San Francisco. Once it is mixed well, serve.
I hope you enjoy this dish, we sure did. I made it twice in two days!
I am off to Africa for two weeks hunting the dangerous Cape Buffalo and will be off the grid for a while. See you guys on the flip side.
The Hunting Chef.