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12-16oz – Ahi tuna diced into small cubes
2-3 Tbsp – Lumpfish caviar (rinse gently under cold water in a fine mesh sieve)
1 – shallot finely diced
A Few stalks of garden chives chopped for garnish
1 – egg yolk only ( no egg white ) coddled
2 – cloves garlic minced
Half a thumb of ginger minced
1 – Stalk of lemongrass finely minced
1 – Birds eye chilli very finely minced (I deseed my chilli so not to have the tartare too spicy)
1.5 tsp – Dark soy sauce or whatever soy you like
Juice of half a lime, save the other half for wedges to garnish
1/2 tsp – Fish sauce
1/4 tsp – white pepper
Salt to taste. Remember, the caviar is salty so don’t over season
Thinly sliced sourdough Crostini
In a mixing bowl mix together the ginger, garlic, lemongrass, white pepper, birds eye chilli and shallots with wet ingredients, Dijon, soy sauce, fish sauce and lime juice.
Separate the egg white from the yolk (take great care not to break the yolk) and incorporate the white into the bowl with other ingredients. Retain the unbroken yolk in a small dish for later
Fold in the Ahi tuna to the mixture and refrigerate for half hour.
In a shallow simmering bath of water add a tsp of rice vinegar and your egg yolk and poach for 10 -15 seconds depending on the heat of your poaching liquid. The result should be a very delicately coddled yolk.
You can also cheat and just mound it up on a plate if you like. Large ramekins or small soup bowls, lined with parchment paper or wax paper are ideal for making tartare towers.
Invert your ramekin or soup bowl on to a serving plate. Remove your bowl and gently remove the parchment paper wrap.