Dets Ahi Tartar

[Determinator]

ok Prest, it's here...finally! whew. what a week it's been.

I invented this easy entertaining no-cooking dish for our new years eve party and it was a huge hit. it came out so well I even surprised myself.

in a glass bowl:

3 filet of Ahi sushi-grade tuna totaling about 2lbs cut into tiny cubes (1/4" or smaller)
juice of one lemon
zest of 3 lemons
good handful of Greek or Gaeta black olives minced
good handful of pine nuts freshly toasted
1/4 cup of capers, rinsed then minced
3 garlic cloves minced
3 tablespoons of very good XV olive oil
3 tablespoons of the brine from the olives
large amount of freshly cracked black pepper
1/2 of a large red onion minced finely

ok, mix and let sit in the fridge until 30 minutes to service. then take out to warm to room temp. Add sea salt as/if needed at this point.

to serve I elected to press the mixture into small ring molds (about 3 inches in diameter) onto a black plate for each guest. then put long curls of lemon zest on the plates around the molds and drizzle around with more olive oil.

very simple and scarf-o-matic!

I jokingly referred to it as Italian sushi

[Lou]

D....im so hungry after reading that, sounds absolutely delish. I shall be trying it out very soon!

Lou-Lou x x

[lorisunshine]

Det that is just brilliant. I am drooling from the mouth...
Trouble is that I very rarely get sushi grade tuna around here.
I guess I could substitute salmon.
Simply awesome.
Lori

[Long Road]

Salmon is just fine for sushi as long as the underskin is fully removed and only the pale meat used. (presuming this converts from far south to far North Pacific fish) The Japanese trawlers seem to think so.

[Determinator]

yep salmon is great!

also note that I've revised it to include the red onion I forgot initially.

[Prest4time]

Thanks D!

Just now having a chance to see it. I cant wait to try it.. Thanx!!