I am in need of a good recipe for (ahi) tuna tartare. I'd really like the recipe from Aqua in San Fransicso, but doubt that's readily available. Anyone able to help me out. Thanks a million. Private responses are okay.
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat. Read more.