Скачать или смотреть Cooking with Chef David: Tuna Tartare & Marqués de Cáceres Cava (12/2023)

Tuna Tartare
Pata Negra, pickled currants, pistachio butter, pumpkin seed oil and mint

Pistachio Butter
● 2 cups of soaked pistachios (soaked overnight)
● 1 cup water
● ½ cup maple syrup
● ¼ cup “Tando” white balsamic
● 2 teaspoons xanthan gum
● Salt to taste

Instructions
Combine all the ingredients in a blender and puree until super smooth and silky.

Pickled Currants
● 1 cup dried currants
● 1/2 cup sugar
● 1 cup + 3 Tablespoons apple cider vinegar

Instructions
Combine the sugar and cider vinegar together in a pot and bring to a boil. Once boiling add the currents and bring back up to a boil for 3 minutes. Let cool and store in an airtight container.

Tuna Tartare
● 3/4 pound piece of really fresh tuna from a reliable source
● 1/4 cup finely diced shallot
● 2 stalks very thinly sliced green onion
● ½ teaspoon sesame oil
● ½ teaspoon pumpkin seed oil
● ½ teaspoon pickled currants
● 1 tablespoon pistachio butter
● 4 leaves of torn mint
● 2 paper thin slices of pata negra
● Salt to taste

Instructions
Dice up the tuna as finely as you can without shredding it. Place tuna into a medium-sized bowl, add the green onion, shallot, currants, and then add the sesame and pumpkin seed oils, and start to gently mix. Add salt to taste until desired flavor is reached, finish with the mint and toss on last time. To plate the dish, add a tablespoon of pistachio butter to the plate, place a dollop of tuna tartare on top, and lastly drape the pata negra over the tartare as if it were lace.