Chef Althea recently joined us at the STEELPORT factory for a demonstration focused on one of the most important ingredients in any cook's repertoire: fresh herbs. She shared practical techniques for selecting, storing, and cutting a variety of herbs, along with tips for understanding their unique flavors and best uses. To put those lessons into practice, she prepared this Oregon Albacore Tuna Tartare, a bright and refreshing dish packed with fresh herbs that highlights just how much flavor they can bring to a recipe.
Oregon Albacore Tuna Tartare
Serves 4 to 6
Ingredients:
For the tartare:
- 1 pound Oregon albacore tuna loin, cut in ¼ inch dice
- 1 cup finely cut soft herbs, a mixture of basil, chives, parsley, and tarragon
- 1 cup julienned snap peas
- ¼ cup thinly sliced garlic scape
- Zest and juice of 2 lemons
- ¼ cup of cold pressed extra virgin olive oil
- 1 - 2 tablespoons flakey sea salt, to taste
For the aioli:
- 2 egg yolks
- ¼ cup thinly sliced green garlic
- ¼ cup thinly sliced basil
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 cup extra virgin olive oil
Instructions:
First, make the aioli:
- Combine garlic, lemon juice, garlic scapes, basil, and salt in a blender or food processor. Add egg yolks and blend until combined.
- With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer.
Then, mix the tartare:
In a large bowl, gently combine the tuna, herbs, snap peas, garlic scapes, lemon zest, lemon juice, olive oil, and salt.
Serve with crostini or crisp pieces of lettuce.
