TUNA TARTARE
Submitted by Executive Chef Jacky Francois, Omni William Penn
Ingredients
Tuna 1 lb
Shiso Leaves 6 each (chiffonade)
White Scallions 1/3 Cup
Ginger Vinaigrette 1/2 Cup
Salt & Pepper To taste
Ginger Vinaigrette
Lime Juice 1/3 Cup
Fresh Ginger Juice 3 T
Tabasco ½ t
Grape Seed Oil ¾ Cup or more to taste
Shallot 1 t (chopped)
Garlic 1 clove (paste with salt)
Miller’s Mustard ¼ T
Salt and Pepper To taste
Method Ginger Vinaigrette
Mix garlic, shallot and Miller’s Mustard in mixer. Slowly add ginger juice and grape seed oil. Mix well. Add Tabasco sauce and salt and pepper to taste.
ENJOY!
