TUNA TARTARE INSTRUCTIONS
Take a medium sized mixing bowl and add your diced tuna, tuna tartare sauce, caramelized chopped garlic, chopped toasted hazelnuts, minced shallots, minced chives, diced fuji apples and evoo and gently mix to combine with a rubber spatula. Season with salt and pepper and gently mix again, taste and check to see if it is seasoned to your liking. Serve immediately on a chilled decorative plate with the lemon crowns, to squeeze over the top and the fried poppadum chips. If you can’t find poppadum chips, substitute with any kind of you chip you desire to go with your tuna tartare.
TUNA TARTARE SAUCE INSTRUCTIONS
Whisk to combine ingredients. Store in an airtight container in the refrigerator. This recipe yields more than you will need for the recipe, but it will keep in your refrigerator for future uses.
CARAMELIZED CHOPPED GARLIC INSTRUCTIONS
Starting in a cold saute pan add the chopped garlic and the canola oil. Put over a medium heat and stir while it begins to bubble and heat up. You need to gather a fine mesh strainer and a metal bowl and put aside. Once the garlic turns a light golden brown. Strain the garlic through the strainer. Let the caramelized chopped garlic cool and you can reserve the garlic oil for another use.
Go to your local fish market and there are fish markets all across the country. Make sure to buy sushi-grade fish.
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