TUNA TARTARE WITH
GRAPEFRUIT VINAIGRETTE AND SORBET
By Thomas John, Mantra -
Yield: 4 appetizer servings
This light and
refreshing starter perks up the palate for whatever's to come.
I think the
citrus tang tastes best in summer, but you can use this recipe year-round, as
long as the tuna you buy is the very best quality available.
1/2 cup fresh-squeezed grapefruit juice
1/2 cup ginger, minced (if you can find the pickled variety, use
1/4 cup sugar
1 Tablespoons horseradish
ingredients in an ice cream maker and process until firm.
4 large grapefruit segments
4 Tablespoons fresh
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
Crush grapefruit segments, then add other ingredients,
including salt and pepper to taste.
For the tartare:
2 Tablespoons extra virgin olive oil
Pinch of salt
the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and
Pour the grapefruit vinaigrette over the tuna, toss
lightly, and mold the mixture onto the center of a plate.
At Mantra, we
garnish the plate with cucumbers in yogurt and marinated radishes, but feel
free to add any cold salad fixings.
Top with a melonball-sized scoop of
For an upscale touch, put a teaspoon of osetra caviar on top to