WEEKDAYS 1e|12c|p

Tuna Tartare with Bagel Chips and Radishes

Jacques Pepin
Servings: 2 to 4
0 to 15 min

Make this delicious Tuna Tartare from Jacques Pepin from his new book, Heart and Soul in the Kitchen!

  • Ingredients
  • step-by-step directions
Tuna Tartare with Bagel Chips and Radishes
  • 8 ounces cleaned tuna steak, cut into 1/2 inch pieces (about 2 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne hot sauce
  • 1/4 cup mild onion (finely chopped)
  • 2 tablespoons scallions (minced)
  • 3-4 large radishes (trimmed)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 16 bagel chips
  • 12 oil cured black olives (halved and pitted)
  • 1 1/2 tablespoons walnut oil
  • 1 1/2 tablespoons chives (chopped)
  • For the tuna: Combine the tuna, salt, Tabasco, onion, and scallions in a bowl. Cover and refrigerate.
  • At serving time, grate enough radishes on the large holes of a box grater to measure 2 cups. Season the grated radishes with the salt and pepper. Divide the radishes among four plates and spread them out to create a ring on each plate.
  • Spoon the tuna mixture into the radish rings. Stand 4 bagel chips around the tuna on each plate, scatter the olives over the radishes, and sprinkle with the oil and chives. Serve.
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