Tuna Tartare

Ryan André

Tuna Tartare

Serves 2. Recipe is courtesy of chef Ryan André, of Le Creolé restaurant, Baton Rouge.

6 ozs. fresh ahi tuna, sushi grade

1 tbl. white balsamic vinegar

2 tsps. olive oil

½ tsp. small diced red onion

½ tsp. salt

1 egg yolk, blended

3 ozs. spicy micro greens

6 pieces toasted French bread

Tuna seasoning:

1 tsp. cumin

1 tsp. ground ginger

3 tsps. salt

½ tsp. cayenne

1 tsp. black pepper

1. Cut tuna into ¼-inch by ¼-inch cubes and add to a mixing bowl. Toss gently with balsamic vinegar, olive oil, red onion and salt.

2. To plate, drizzle blended egg yolk across serving dish and dress with tuna mixture. Spread micro greens across the surface of the Tuna Tartare and sprinkle with tuna seasoning. Serve with toasted French bread.

Note: Fish mixture may be refrigerated until needed, but immediate use is preferred.