Tuesday, December 12, 2006
Update to my ahi tartare recipe
I did the ahi tartare thing again this past weekend for a holiday party. Added some minced shallot to the mix, as my chives were looking pretty sad. And served it with cucumber slices, which I have to say was brilliant. Went great with the citrus tang of the preserved lemon, and the texture was a perfect match with the softness of the tartare. Yum. For about 12 oz of minced ahi, I added 1/2 of a preserved lemon, minced, and 1 T minced shallot, salt, and olive oil.