Yellowfin tuna tartare recipe

Ingredients

• 4 ounces cooked black barley
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons furikake seasoning or chopped toasted nori (seaweed)
• ¼ cup (2 ounces) water
• 1 ounce pitted black Kalamata olives
• 1 tablespoon unsalted butter, softened
• ½ teaspoon squid ink, optional
• Pinch of granulated sugar
• Pinch of kosher salt

• ¾ pound plum tomatoes
• 1 medium red bell pepper, chopped and seeded
• ½ cup (4 ounces) water
• 1 tablespoon sudachi juice
• 1 tablespoon chopped peeled ginger
• 1 tablespoon packed brown sugar
• 1 teaspoon sriracha, sambal oelek, or other Asian red chile sauce
• 1 teaspoon fresh lime juice
• 1 teaspoon Dijon mustard
• 2 tablespoons (1 ounce) extra-virgin olive oil
• Kosher salt and ground white pepper

• 1 Granny Smith apple, peeled and chopped
• 2 ounces cucumber, peeled and chopped
• 2 tablespoons (1 ounce) water
• 1 teaspoon fresh lime juice
• ½ teaspoon granulated sugar
• Pinch or 2 of spicy curry powder
• ¼ teaspoon xanthan gum
• Kosher salt and ground white pepper

For the Finished Dish
1. Garlic chive blossoms, dill blossoms or sprigs, radish sprouts, or cilantro, or mint, or Bull’s blood baby beet greens, or small watercress leaves
To Prepare the Crumbs
2. Preheat the oven to 325°F. Arrange a non-stick liner or oiled parchment paper on a baking sheet.
3. Process the barley for 30 seconds in a food processor to beat it up a little bit. Add the rest of the crumb ingredients and process until combined well.
4. Spread thinly on the baking sheet, covering most of the sheet. It will have some lacy open spots.
5. Bake the crumbs for 15–20 minutes, then let them cool on the baking sheet on a baking rack. Crumble the mixture coarsely. Reserve at room temperature.
To Prepare the Vinaigrette
6. Combine all the ingredients in a blender and puree. Strain the mixture through a fine-mesh sieve, pushing on the solids to release as much flavor as possible. Reserve the vinaigrette at room temperature.
To Prepare the Apple Puree
7. Rinse out the blender. Combine the puree ingredients in the blender. Spoon into a bowl, cover, and refrigerate until needed.
To Prepare the Tartare
8. Just before serving, mix the capers, shallot, chile, cilantro, and chives together in a medium bowl. Mix in the mustard and sesame oils. Gently mix in the chopped tuna just until combined. Season lightly with salt and pepper.
Putting It All Together
9. I like to serve this on oblong plates, though that’s by no means essential. Spoon the tartare down the center of each of 4 plates, neatly spooning it into a smooth log. Sprinkle the crumbs over the tartare. Dot the vinaigrette and apple puree down the sides of the tartare, placing some on each side. Garnish with blossoms, sprouts, or leaves and serve immediately.