Tuna Tartare “Sandwich”

For the seared tuna:
8 ounces sushi-quality yellowfin tuna
Fine sea salt
2 teaspoons spice rub (recipe follows)
2 teaspoons extra virgin olive oil
Freshly ground white pepper

For the tuna tartare:
8 ounces yellowfin tuna
1 1/2 tablespoons ginger oil (recipe follows)
1 tablespoon wasabi paste
1 tablespoon minced scallion (white part only)
2 teaspoons minced jalapeño
1 tablespoon cilantro julienne
1 tablespoon yuzu juice*
2 tablespoons canola oil
1/4 teaspoon Sriracha chile sauce
Fine sea salt and freshly ground white pepper

For the sauce:
1/4 cup crème fraîche
1 1/2 teaspoons yuzu juice*
1/4 teaspoon Dijon mustard
Fine sea salt and freshly ground white pepper
Espelette pepper powder (or chile pepper powder)

For the garnish:
4 flatbread crackers
1/2 lemon
12 micro cilantro sprouts or cilantro

For the seared tuna, trim any blood line or dark spots from the tuna. Lightly season on both sides with salt and the spice rub and drizzle the olive oil over each side. Heat a large nonstick pan over high heat. Sear the tuna in the hot pan turning once, until browned on both sides but still raw in the center. Set aside.

For the tuna tartare, cut the tuna into 1/4-inch dice. Refrigerate.

For the sauce, whisk the crème fraiche, yuzu juice, wasabi paste, and mustard together in a small bowl. Season with salt, white pepper, and Espelette pepper powder. Thin with water as needed; the consistency should be just pourable.

When ready to serve, slice the seared tuna steak into very thin slices; you need 24 slices total. Lightly season the slices with salt and pepper and brush with extra virgin olive oil.

Combine the diced tuna, ginger oil, wasabi, scallion, jalapeño, cilantro, yuzu juice, canola oil, and chile sauce in a stainless steel bowl. Gently mix and season with salt and white pepper.

To serve, place one-quarter of the tuna tartare in the center of each plate, lightly packing it into the shape of a flabread cracker. Lay the crackers on top of the tartare. Drape the tuna slices over the crackers (6 slices per serving). Spoon some sauce around each plate. Squeeze lemon juice over the tuna, and garnish with the micro cilantro sprouts.

Spice Rub
1 1/2 teaspoons ground ginger
1 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon Espelette pepper powder, or chile powder
1/8 teaspoon freshly ground white pepper

Combine all ingredients and mix well. Store in a tightly sealed container for up to 1 week.

Ginger Oil
4 ounces ginger, peeled and minced
1/2 cup canola oil

Put the ginger in a clean jar and add the oil. Seal tightly and let stand at room temperature for 2 hours, or refrigerate overnight, before using. Store refrigerated for up to 2 weeks.

* Yuzu is a Japanese citrus fruit; both the fruit and its juice can be found in many Asian markets. If it’s not available, lime juice is an acceptable substitute. - serves 4 - Adapted from On the Line by Eric Ripert and Christine Muhlke.
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