Make It: Tuna Tartare With Blood-Orange Sauce

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Aimal Formoli, chef/owner of Formoli‚Äôs Bistro in East Sacramento, says this light appetizer is the perfect ‚Äúpalate opener‚ÄĚ before a richer main course.¬†

Juice of 4 blood oranges
Sugar to taste
8¬†¬†¬† ounces sushi-grade tuna, cut into ¬ľ-inch cubes
1    tablespoon finely diced cucumber
1    tablespoon finely diced carrot
1    tablespoon finely chopped chives
1    teaspoon finely chopped capers
1    tablespoon olive oil
Salt and pepper to taste

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.

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