Jacques Pépin Makes Tuna Tartare

Serves 2 to 3

“When I find a beautiful piece of tuna at my market, I like to make this tuna tartare. I cut the fish into small dice with a sharp knife and never use a food processor as it tends to make the fish mushy. Spending a little time on the presentation transforms this simple dish into an elegant first course but don’t add the lemon juice until you are ready to serve.” —Jacques Pépin

Ingredients:

5 thin slices dark rye bread
Unsalted butter
8 ounces ahi tuna, cut into ¼-inch dice
Salt
½ to 1 teaspoon Tabasco
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped sweet onion, such as Vidalia
1 scallion, minced
⅓ cup diced cucumber
Dash sugar
6 black olives, pitted and halved, for garnish
Additional extra virgin olive oil, for garnish
Chives, for garnish
Lemon wedges or freshly squeezed lemon juice

Method:

Generously butter 4 of the slices of bread and stack them together, then add the final slice on top. Set aside in the refrigerator so that the butter can harden. This can be prepared ahead.

In a medium bowl, combine the tuna, ½ teaspoon salt, Tabasco, olive oil, onion and scallions. In a small bowl, combine the cucumber, dash of salt and the sugar. Let both sit for 15 minutes.

To serve, spoon the tartar into 3 small glass custard cups and press lightly to pack into shape. Carefully unmold the tartare onto 3 plates, and garnish with the diced cucumber, olive halves and a drizzle of olive oil. Sprinkle some chives on top. Slice the bread into thin slices, vertically to reveal the layered stripes of bread and butter; arrange on the plate around the tuna. Just before serving, squeeze some lemon juice on top and serve immediately.

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