• 1 pound small beets
• 1/4 of a washed orange
• 8 teaspoons extra virgin olive oil
• 4 teaspoons lime juice
• 2 teaspoons shallots, minced
• 8 ounces super fresh, sushi quality, center cut tuna
• 2 teaspoons chives, minced
• 1/2 teaspoon drained horseradish or 1 Tablespoon freshly grated
• 2 teaspoons mint, chopped
• 1/4 teaspoon grated lemon zest
• 12 chives
• 1 Tablespoon fresh horseradish, grated
• Salt and freshly ground black pepper to taste

Wash the beets and put in a small pot and add the orange. Cover with water and add 1 teaspoon salt. Bring to a boil, reduce to medium and simmer until; 30-40 minutes. Drain and cool.

When the beets are cold, put them in a tea towel and rub to remove the skin. Slice the beets into rounds 1/4 inch thick using a mandoline or a very sharp knife. Arrange the beets in overlapping layers in concentric circles on 4 plates forming a six inch disc. Season with salt and pepper and drizzle each plate with 2 teaspoons olive oil and 1 teaspoon lime juice and sprinkle with shallots.

Remove any bones, skin or dark meat from the tuna. Cut into 1/4 inch dice. Toss with chives, horseradish, mint and lemon zest. Add 2 tablespoons lemon juice and 2 tablespoons EVOO and season with salt and pepper. Refrigerate.

Using a 2 inch ring, pack 1/4 of the tuna into the ring. Push the fish through onto the beets. Repeat 3 times, one each plate.

Garnish with chive lengths and sprinkle with fresh horseradish.

Wine Suggestion
Louis Moreau Chablis Les Fourneaux 1998

Copyright Jody Adams/RIALTO 1997