Tuna Tartare With Kale-Kiwi Puree

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An improbable combination, this sauce, but it works. The chefs astatine Tosca successful downtown Washington usage it arsenic the basal for this fresh, simply prepared archetypal course. They usage a Robot Coupe to puree the condiment until it's precise smooth, and that makes it rather elegant. But it tastes and looks bully aft a crook successful a regular blender, too.

It's worthy it to bargain the best-quality caller tuna you tin find.

Yuzu foodstuff is disposable astatine Japanese markets and astatine immoderate Whole Foods Markets.

The puree needs to beryllium refrigerated for 20 minutes earlier serving; it tin beryllium made respective hours successful advance.

From enforcement cook Massimo Fabbri and cook de cuisine Riccardo Rinaldi of Tosca successful the District.

Ingredients

  • 4 thin, young carrots
  • Kosher salt
  • Leaves from 1/2 clump kale (4 ounces to 5 ounces), stems removed
  • 4 kiwis
  • 6 tablespoons extra-virgin olive oil
  • Ground achromatic pepper
  • 10 ounces yellowfin tuna, chopped into 1/4-inch dice
  • Leaves from 1 clump mint, stacked, rolled and chopped into bladed ribbons (julienne)
  • Juice of 1 lemon
  • 1 tablespoonful yuzu foodstuff (may substitute caller mandarin orangish juice)
  • Finely chopped chives, for garnish
  • Handful microgreens, for garnish (optional)

Nutritional Facts

Per serving

  • Calories

    340

  • Fat

    22 g

  • Saturated Fat

    3 g

  • Carbohydrates

    21 g

  • Sodium

    135 mg

  • Cholesterol

    30 mg

  • Protein

    19 g

  • Fiber

    5 g

  • Sugar

    10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From enforcement cook Massimo Fabbri and cook de cuisine Riccardo Rinaldi of Tosca successful the District.

Tested by Bonnie S. Benwick.

Published March 4, 2014

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Updated March 14, 2026

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