| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Sashimi grade Ahi , diced |
| 2 |
ts |
Garlic, minced |
| 1 |
tb |
Jalapenos, minced |
| 2 |
tb |
Bartlett Pears, diced |
| 2 |
tb |
Pine nuts, toasted |
| 4 |
|
Quail eggs |
| 2 |
tb |
Mint, chiffonade |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1 |
|
White pepper |
| 4 |
tb |
Sesame oil |
| 8 |
sl |
White bread |
INSTRUCTIONS
re: tuna ... I found this on the Starchef.com site. sounded good. anybody
got quail eggs?
All ingredients are to be divided by four for preparation of each
individual serving plate. Mince tuna and put into a 2 inch ring mold. Place
on 10 inch dinner plate and remove mold. Separate yolk from white of quail
egg and place yolk on top of tuna. Discard white. Place 1/2T diced pears
above the tuna at "12 o'clock" and proceed around plate with 1/4T minced
Jalapeno at "10", 1/2t garlic at "8", and 1T toasted pine nuts at "6".
Sprinkle plate with 1/4t chili powder, 1/4t salt, 1/4t white pepper, 1T
mint.
Drizzle pine nuts with 1T sesame oil.
Toast 2 slices of bread for each plate. remove crust. Slice diagonally to
form triangles and place at right side plate. After presentation of plate
to diner, all ingredients should be mixed to create the tartare.
Copyright =A9 1996 by Michael Mina
Posted to FOODWINE Digest 10 Apr 97 by Patrick Gerding
<winestwd@HUB.OFTHE.NET> on Apr 10, 1997
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