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Pink Peppercorn Tuna Tartare
serves 2 to 4

Pink Peppercorn Tuna TartareIngredients

  • 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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