Tuna Tartare

Michael Moore Serving Size: Makes approx 20 pieces

INGREDIENTS

20 small slices of bread
olive oil
30g salted baby capers, washed under cold water
2 fresh shallots, finely diced
1 medium red chilli, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped chives
zest and juice 1 lemon
sea salt and pepper
500g fresh sashimi grade tuna
1 punnet of baby leaves
½ cup sour cream

METHOD

Preheat oven 200°/180°C (fan-forced) and line 2 baking trays with baking paper.

 

Using 5cm pastry cutter or pipe, cut out rounds from the bread. Brush lightly with olive oil and bake 5 -10 minutes or until crisp. Remove and cool completely.

 

Trim all skin and blood line from the tuna, then finely dice and place into a mixing bowl.

 

Add the capers, shallots, chilli, herbs, lemon juice and zest to taste. Season with salt and freshly ground black pepper.

To serve
Using a small piece of pipe or a pastry cutter, push some of the mix into the centre of the pipe and press down. Place onto the bread and garnish with a small spoon of the sour cream and garnish with some baby herbs.