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From ANAGO, Boston, MA

Anago’s Tuna Tartare with Smoked Salmon and Flying Fish Roe

     Tuna Tartare

  • 3/4 pound yellow fin tuna, diced

  • 2 large shallots, finely chopped

  • 1 Tablespoon chives, chopped

  • 1 Tablespoon lemon juice

  • 2 Tablespoons olive oil

  • Salt & pepper

In a medium bowl combine the tuna tartare ingredients.  Set aside.

     Mayonnaise

  • 1 egg

  • 1 Teaspoon Dijon mustard

  • ½ Tablespoon lemon juice

  • 1 Teaspoon red wine vinegar

  • ¾ Teaspoon kosher salt

  • 1½ cups canola oil

  • Black pepper to taste

In a food processor, pulse the egg, lemon juice, wine vinegar, salt and pepper to mix.

With the machine running, slowly add the oil in a thin stream.  Let the machine run until all the oil is added and the mayonnaise has thickened.

Adjust the seasoning

Approximately 1¾ cups 

     Wasabi Mayonnaise

  • 2 Tablespoons wasabi powder

  • Lemon juice to taste

  • 1 cup homemade mayonnaise

  • 1 large English cucumber

  • 8 large slices smoked Scottish salmon

  • 4 ounces tobiko

In a medium bowl reconstitute the wasabi with lemon juice and enough cold water to make a smooth paste.   Mix in the mayonnaise.

Peel the cucumber and slice it lengthwise.  Scoop out and discard the seeds.  Cut the cucumber in long julienne strips.   Place the cucumber strips in a colander set in the sink.  Sprinkle lightly with salt.  Let sit 15 minutes, rinse the cucumber well, drain and pat dry.

Assembly

Place 2 slices of smoked salmon on a flat plate. Center a 3” ring mold on top of the salmon.  Place a layer of cucumbers one-third of the way up the mold,  Add enough of the tuna tartare mixture to come two-thirds of the way up the mold.   Top with one ounce of tobiko.  Repeat with remaining ingredients.

Garnish

1 Tablespoon chopped chives

Pour the wasabi mayonnaise in a squirt bottle.   Lightly squeeze a decorative pattern over the dish. Sprinkle with reserved chives.  Serve immediately.

 

Yield: 4 servings

 

Wine Recommendation

Wine consultant Jerry Castleman says there is only one wine to serve with this dish - a rosé champagne.  He suggests Nicolas Feuillatte Brut Rosé Non Vintage Premier Cru (Chouilly) 

 

 

 


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