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Make Tuna Tartare | American Masters: At Home with Jacques Pépin | PBS 

American Masters PBS
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For tuna tartare, Jacques Pépin recommends dicing the fish with a knife instead of using a food processor, which tends to make the fish mushy. He serves his tartare with onions, scallions and a garnish of bread and cucumbers.
Ingredients:
5 thin slices dark rye bread,
Unsalted butter
8 ounces ahi tuna, cut into ¼-inch dice
Salt
½ to 1 teaspoon Tabasco
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped sweet onion, such as Vidalia
1 scallion, minced
⅓ cup diced cucumber
Dash sugar
6 black olives, pitted and halved, for garnish
Additional extra virgin olive oil, for garnish
Chives, for garnish
Lemon wedges or freshly squeezed lemon juice
Method:
Generously butter 4 of the slices of bread and stack them together, then add the final slice on top. Set aside in the refrigerator so that the butter can harden. This can be prepared ahead.
In a medium bowl, combine the tuna, ½ teaspoon salt, Tabasco, olive oil, onion and scallions. In a small bowl, combine the cucumber, dash of salt and the sugar. Let both sit for 15 minutes.
To serve, spoon the tartar into 3 small glass custard cups and press lightly to pack into shape. Carefully unmold the tartare onto 3 plates, and garnish with the diced cucumber, olive halves and a drizzle of olive oil. Sprinkle some chives on top. Slice the bread into thin slices, vertically to reveal the layered stripes of bread and butter; arrange on the plate around the tuna. Just before serving, squeeze some lemon juice on top and serve immediately.
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21 сен 2022

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Комментарии : 22   
@christsakiris9608
@christsakiris9608 Год назад
I love the fact that although he is fast during the recipe, his love for it cannot be hidden. Thank you, you inspire me everytime
@brianmccarthy6544
@brianmccarthy6544 Год назад
The god of culinary delights strikes again! 👍
@haimkichik
@haimkichik Год назад
I love you, Jaques
@chrisgordon9829
@chrisgordon9829 Год назад
Wow! I’m off to see my local fish monger right now! Merci beaucoup Chef!!!
@aykeagus3248
@aykeagus3248 Год назад
I really like this way of making tuna tartare. Thank you Jacques.
@rjames808
@rjames808 10 месяцев назад
Jacques can never waste anything!
@gta5storymodetvshow125
@gta5storymodetvshow125 Год назад
You brighten my day Jacque, Merci!
@BTWang1234
@BTWang1234 Год назад
Simple, elegant!
@seansisett5663
@seansisett5663 Год назад
Wonderful....I'll make it for my wife tomorrow!
@paulorobertotarga830
@paulorobertotarga830 Год назад
Great!!!
@geonerses
@geonerses Год назад
Merci
@GuyLeDret-rc9tv
@GuyLeDret-rc9tv 5 месяцев назад
Pas trop de Tabasco, merci Mr Jacques...
@michelle-nathalies.2461
@michelle-nathalies.2461 Год назад
Wonderful video! May I ask when this was made?
@mervinprone
@mervinprone Год назад
I can’t decide if this is simple or extravagant 😂
@jimhallal2513
@jimhallal2513 Год назад
Both lol
@py_a_thon
@py_a_thon Год назад
Porque no los dos. I was wondering when he would mention Ceviche. Because yeah.... Similar. From Spain/Portugal I assume. Then modified in the western hemisphere via Mexico, the Carribean and perhaps even many Asian cultures. (Edit: and many other areas of central/south america). Ceviche is a common food where I live, for people who enjoy raw seafood. Good Ceviche less than a few hours out of the ocean is amazing. For real
@richardrice4073
@richardrice4073 Год назад
Simply extravagant 🤠 and delicious 😋
@debbiezullo7056
@debbiezullo7056 5 месяцев назад
Delicious 💋
@adammoore1075
@adammoore1075 Год назад
I wouldn't eat raw fish, but what a beautiful presentation!
@lyndarowe3441
@lyndarowe3441 27 дней назад
RAW FISH‼️No way not for me What parasites are lurking around looking for a new host 1😬
@BullForeverInLife
@BullForeverInLife Год назад
It is a butter tartare, all due respect hahaha
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