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Ingredients
- 8 ounce Sashimi grade Ahi , diced
- 2 tsp Garlic, chopped
- 1 Tbsp. Jalapenos, chopped
- 2 Tbsp. Bartlett Pears, diced
- 2 Tbsp. Pine nuts, toasted
- 4 x Quail Large eggs
- 2 Tbsp. Mint, chiffonade
- 1 tsp Chili pwdr
- 1 tsp Salt
- 1 x White pepper
- 4 Tbsp. Sesame oil
- 8 slc White bread
Directions
- Re: tuna ... I found this on the Starchef.com site. sounded good. anybody got quail Large eggs
- All ingredients are to be divided by four for preparation of each individual serving plate. Mince tuna and put into a 2 inch ring mold. Place on 10 inch dinner plate and remove mold. Separate yolk from white of quail egg and place yolk on top of tuna. Throw away white. Place 1/2T diced pears above the tuna at "12 o'clock" and proceed around plate with 1/4T chopped Jalapeno at "10", 1/2t garlic at "8", and 1T toasted pine nuts at "6".
- Sprinkle plate with 1/4t chili pwdr, 1/4t salt, 1/4t white pepper, 1T mint.
- Drizzle pine nuts with 1T sesame oil.
- Toast 2 slices of bread for each plate. remove crust. Slice diagonally to create triangles and place at right side plate. After presentation of plate to diner, all ingredients should be mixed to create the tartare.
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