Cook The Book: Le Bernardin’S Tuna Tartare 'Sandwich'

• 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
• 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 jalapeno
• 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
• 1/4 cup creme fraiche
• 1 1/2 teaspoons yuzu juice*
• 1/4 teaspoon Dijon mustard
• Fine sea salt and freshly ground white pepper
• Espelette pepper powder
• 4 flatbread crackers
• 1/2 lemon
• 12 micro cilantro sprouts
• 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
• 1/8 teaspoon freshly ground white pepper
• 4 ounces ginger, peeled and minced
• 1/2 cup canola oil

1. 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.
2. For the tuna tartare, cut the tuna into 1/4-inch dice. Refrigerate.
3. For the sauce, whisk the creme 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.
4. 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.
5. Combine the diced tuna, ginger oil, wasabi, scallion, jalapeno, cilantro, yuzu juice, canola oil, and chile sauce in a stainless steel bowl. Gently mix and season with salt and white pepper.
6. 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.
7. Combine all ingredients and mix well. Store in a tightly sealed container for up to 1 week.
8. 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.
9. *

yellowfin tuna, salt, spice rub, extra virgin olive oil, freshly ground white pepper, yellowfin tuna, ginger oil, wasabi paste, scallion, cilantro julienne, yuzu juice, canola oil, chile sauce, salt, crueme fraueeche, yuzu, dijon mustard, salt, espelette pepper, crackers, lemon, cilantro, ground ginger, ground coriander, salt, cayenne pepper, espelette pepper, freshly ground white pepper, ginger, canola oil

Taken from www.seriouseats.com/recipes/2009/02/cook-the-book-le-bernardins-tuna-tartare-sandwich-recipe.html (may not work)