Pink Peppercorn Tuna Tartare
serves 2 to 4
- 3/4 pound tuna steak, finely diced
- 1 tablespoon finely diced shallot
- 1 tablespoon fresh orange juice
- zest 1 orange
- 2 teaspoons sherry vinegar
- 1 tablespoon light olive oil
- 1 tablespoon pink peppercorns, slightly chopped
- fleur de sel
- lime wedges
Procedure
Toss the tuna with the shallot, orange juice, zest, sherry vinegar, olive oil, and pink peppercorns, and season with salt and pepper. Serve immediately, with a garnish of fleur de sel, and lime wedges. Serve blue corn chips or baguette croutes for eating the tartare.
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