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Make It: Tuna Tartare With Blood-Orange Sauce
From January 2009
Photo by Suzanne Formoli
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Aimal Formoli, chef/owner of Formoli’s Bistro in East Sacramento, says this light appetizer is the perfect “palate opener” before a richer main course. Juice of 4 blood oranges In a saucepan over medium-high heat, bring blood-orange juice to a boil. Continue boiling until reduced by half. Add a little sugar if needed. (The sauce should be tart.) Refrigerate until cool. In a bowl, combine tuna, cucumber, carrot, chives, capers, olive oil, salt and pepper. Refrigerate up to two hours. Spoon one-quarter of the tuna mixture into a small ring-shaped mold and press firmly into the mold. (A round biscuit cutter works well for this purpose.) Remove the ring and drizzle the tartare with blood-orange sauce. Repeat three times with the rest of the mixture. Serves 4. advertisement
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