Home
>
Archived
>
Rudi’s Valentine’s Recipes: ‘Heart’ of Tuna Tartare with Curry Mayonnaise and Pink Radish

Rudi’s Valentine’s Recipes: ‘Heart’ of Tuna Tartare with Curry Mayonnaise and Pink Radish

I love Valentine’s Day because I always equate food with love. There are no better way to nourish the heart and spirit of a couple than by cooking together, or eating a meal to stimulate the senses while holding hands across the table, gazing into each others’ eyes over a flickering candle. — Master Chef Rudi Sodamin, A Taste of Celebration

This elegant spin-off of spicy tuna maki – a standby at Japanese sushi restaurants everywhere – substitutes curry for wasabi and arrives brimming with love from the chef. – Rudi Sodamin

Val_Tuna

‘HEART’ OF TUNA TARTARE WITH CURRY MAYONNAISE AND PINK RADISH

YIELD:
Four appetizer portions or 10 canapes

INGREDIENTS:

Tuna Tartare
4 ounces sushi quality tuna
1 tablespoon finely minced radish
1 tablespoon finely minced celery
1 teaspoon finely minced scallion or chive
Salt and freshly ground black pepper

Curry Mayonnaise
2 teaspoons curry powder
2 teaspoons mango chutney (any large mango chunks minced)
1/2 teaspoon ground saffron, preferably Spanish (optional)
1 tablespoon crème fraîche
1 1/2 tablespoons prepared mayonnaise
Salt and freshly ground black pepper

For Assembly:

4 to 5 slices of white toast
2 whole radishes, thinly sliced for garnish
Leaves of chervil or other herbs, for garnish

PREPARATIONS:

Tuna Tartare
1. With a sharp knife, dice the tuna into 1/4-inch cubes and place them in a small bowl.
2. Add the radish, celery and scallions. Toss to combine.
3. Season with salt and pepper.
4. Cover and refrigerate until needed.

Curry Mayonnaise
1. In a small bowl, combine the curry powder, chutney, saffron (if using), and one tablespoon of hot water.
2. When the mixture has cooled, whisk in the crème fraîche and mayonnaise.
3. Season with salt and pepper.
4. Cover and refrigerate until needed.

ASSEMBLY:

1. With a large heart-shaped mold or cutter, cut a heart from each slice of toast. Position the heart mold on a plate. With a spoon or small offset spatula, gently pack it with the tuna mixture all the way to the top. Remove the mold. Repeat with remaining tuna on separate plates. (Alternatively, for canapés, on a platter position a small heart mold on top of a heart-shaped piece of toast and spoon tuna tartare onto the toast, filling the cutter to the top. Remove the mold and repeat with more toast and tartare.

2. To serve, put the curry mayonnaise in a squeeze bottle and use it to decorate the tuna and the plate. Garnish with the radish circles and herbs and serve immediately with the heart toasts on the side.

Comments

Join the Discussion

Leave A Comment

Related Articles

  • Post: Introducing the New ‘Refer-a-Friend’ Cruise Program
    Published On: Dec 21, 2022|Categories: Archived|
  • Post: Rotterdam Rescues Refugees Off the Coast of Florida
    Published On: Nov 10, 2022|Categories: Archived|
  • Post: Westerdam Returns to Australia’s Iconic Sydney
    Published On: Nov 07, 2022|Categories: Archived|