Curried Tuna Tartare

• 1 large egg yolk
• salt, to taste
• 1/2 cup canola oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Madras curry powder
• 12 ounces sushi-grade tuna, cut into 1/2-inch dice
• 2 tablespoons celery, cut into brunoise (1/8-inch dice)
• 2 tablespoons radish, cut into brunoise plus extra julienned for garnish
• 1 tablespoon snipped chives
• salt and freshly ground pepper
• fresh lemon juice
• canola oil for brushing

1. In a blender, puree the egg yolk with a pinch of salt.
2. With the machine on, slowly add the oil.
3. Scrape the mayonnaise into a bowl and whisk in the lemon juice and curry powder; refrigerate.
4. In a medium bowl, toss the tuna with the vegetable brunoise and chives.
5. Fold in 1/2 cup of the curry mayonnaise.
6. Season with salt, pepper, and lemon juice.
7. Brush a 4- or 6-ounce ramekin with oil.
8. Pack one fourth of the tartare in the ramekin and turn it out in the center of a plate.
9. Repeat with the remaining tartare.
10. Garnish the tops with the radish julienne and celery sprigs.
11. Decorate the plates with dots of the remaining curry mayonnaise and serve.

egg yolk, salt, canola oil, lemon juice, curry powder, tuna, celery, radish, chives, salt, lemon juice, canola oil

Taken from www.foodrepublic.com/recipes/curried-tuna-tartare-recipe/ (may not work)