Montauk Bluefin-Tuna Tartar With Fresh Herbs
- 3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely minced chives
- 1 teaspoon finely minced garlic chives
- 1 teaspoon finely minced mint
- 1 teaspoon finely minced cilantro
- 1 teaspoon finely minced parsley
- Salt and pepper to taste
- 1 small lemon, juiced
- 1/4 pound baby arugula
- Dice the tuna into 1/8-inch pieces.
- Place in a mixing bowl and add the oil, herbs, salt and pepper.
- Sprinkle with 2/3 of the lemon juice and mix again.
- Check seasoning and adjust as necessary.
- In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper.
- Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.
bluefin tuna, extravirgin olive oil, chives, garlic, mint, cilantro, parsley, salt, lemon, arugula
Taken from cooking.nytimes.com/recipes/7987 (may not work)