Pink Peppercorn Tuna Tartare Print Email

3/4 pound tuna steak, finely diced
1 tablespoon finely diced shallot
1 tablespoon fresh orange juice
zest 1 orange
2 teaspoons sherry vinegar
1 tablespoon light olive oil
1 tablespoon pink peppercorns, slightly chopped
fleur de sel for finishing
lime wedges for serving

Toss the tuna gently with the shallot, orange juice, zest, sherry vinegar, olive oil, and pink peppercorns, and season with salt and pepper. Serve immediately, with a garnish of fleur de sel and lime wedges. Serve blue corn chips or anything slightly salty and crunchy for eating the tartare. - serves 2 to 4

Kerry Saretsky