Tuna Tartare Recipe

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TUNA TARTARE

Recipe Provided by Michelle Karam
 1 ¼ lb sushi grade tuna fillet, finely chopped
 1 avocado cut into a medium sized dice
 ¼ cup plus 2 Tablespoons extra-virgin olive oil
 ½ tsp Mixed green, white, pink, and black peppercorn crushed
 ½ cup finely chopped fennel bulb plus fronds for garnish
 ¼ to ½ cup fresh lemon juice (depends on how tart you like it)
 Coarse salt to taste
 4 slices of coarse country bread, 4inches square and ½ inch thick, crust
removed
GREEN OLIVE SPREAD
 1 Tablespoon pine nuts
 ¾ cup brine-cured green olives, pitted
 2 Tablespoons chopped red onion
 2 cloves garlic, chopped
 1 Tablespoon olive oil

1. In a medium bowl combine tuna, ¼ cup olive oil and the ground
peppercorn to taste, mixing well. If desired cover and refrigerate for
at least 30 minutes or up to 3 hours to chill.
2. To make olive spread toast the pine nuts in small frying pan over
medium heat, stirring constantly, until golden, about 4 minutes.
Pour onto plate to cool. In a blender or food processor combine the
nuts, olives, red onion, garlic, and olive oil and process until
smooth. Set aside.

3. Preheat the broiler. Arrange the bread on a baking sheet and toast,
turning once, until crisp about 5 minutes total. Let cool and cut into
16 strips about 1 inch thick.
4. Brush strips with olive oil and spread with the olive spread.
5. In a small bowl mix together the chopped fennel, lemon juice, and 1
teaspoon of salt.
6. Just before serving add the fennel mixture to the chilled season
tuna mixing well. Taste and adjust the seasoning. Garnish with
fennel fronds. Serve with toasts.

 

 

Tuna Tartare Competition

Executive Chef Shigefumi Tachibe of Chaya Restaurants in San Franciso and Downtown Los Angeles is the creator of Tuna Tartare. 

All Hail to the Food King!

Well, the humble chef took time out of his busy schedule to help teach kids from high schools involved in C-CAP  how to make his legendary dish.  The students from underserved communities were then put to a  Tuna Tartare challenge in January 2010.  Watch the 2 part MCCN series.

Watch MCCN Host Sunni Boswell teach middle school kids about Asian Fruits: Video

C-CAP Students Compete for Top Tuna Tartare Chef Honor

C-CAP Students: Photo Credit KCRW

CHAYA Restaurants has partnered with Careers through Culinary Arts Programs (C-CAP) to help educate and train underserved high school students who want to pursue a career in the restaurant industry and is the first to launch C-CAP LA’s Adopt-a-School program.

Fifteen culinary students from Hollywood, West Adams and Westchester high schools will compete in a “Top Tuna Tartare Chef” competition at CHAYA Downtown as part of C-CAP’s Adopt-a-School Program.  CHAYA’s Executive Chef Shigefumi Tachibe and CHAYA Downtown’s Chef de Cuisine, Kazuya Matsuoka will judge the competition, along with Executive Director for C-CAP, Los Angeles, Mitzie Cutler.

Chaya Downtown Los Angeles

CHAYA has an unprecedented 390-year history of restaurants owned and operated by the same Tsunoda family both in Japan and California.  CHAYA began under an enormous shade tree in Hayama, Japan, centuries ago, where they offered tea, sweets and respite to weary horseback travelers.  Today, there are two locations in Japan (Hikage CHAYA and La Marée de CHAYA) and four locations in California (Beverly Hills, Venice, Downtown LA, and San Francisco). 

Careers through Culinary Arts Program (C-CAP) works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.   C-CAP provides training and curriculum enrichment programs including: teacher training; scholarships and cooking competitions; job shadows, job training, internships, and career advising; college advising and college 101; and product donations.  For more information about C-CAP, visit www.ccapinc.org.

And the winner is…results of competion:  http://multiculturalcookingnetwork.com/food-a-charity/item/167-c-cap-chaya-tuna-tartare-winner.html