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Spiked fresh tuna tartare

Ingredients
700 g sashimi-grade tuna steaks, finely chopped
10 radishes, finely chopped
2 lemons (juice and grated rind)
30 ml vodka
30 ml olive oil
capers
15 ml minced fresh ginger
2 finely chopped chillies (optional)
1 handful chives, chopped
5 ml castor sugar
salt and milled pepper
Melba toast, to serve

Method:
Combine all ingredients, except Melba toast, in a bowl and refrigerate for about 1 hour before serving. Don't make too far in advance as the lemon juice then cooks the tuna and the result isn't as good. To make Melba toast, use a sliced loaf of white bread and remove the crust. Grill one side until light brown, remove and place toasted-side down on a cutting board. With a sharp knife, remove the untoasted side. You will now have 2 thin pieces of toast out of one. Heat the oven to 200 ºC and bake toast for about 10 to 15 minutes until light brown. The Melba toast will keep in an airtight container for at least 4 days. Per serving: 1 172 kJ; 19,8 g carbohydrate; 32,8 g protein; 6,6 g fat

Recipe From : SHAPE December 01, 2001

Recipe from SHAPE : December 01, 2001 See what SHAPE has in store this month. Subscribe now and save!