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Party Food, Fish, Appetizers | |
Christmas Party 2016, Christmas Party 2015, Christmas Party 2013 | |
| 2 tablespoons Dijon mustard 1 tablespoon pureed canned chipotle chiles in adobo 3 tablespoons extra virgin olive oil 1 large shallot, finely diced 1 pound fresh tuna, cut into �-inch dice 2 green onions, green and pale green parts, thinly sliced 2 tablespoons brined capers, drained � cup finely chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Garnishes 6 hard-cooked eggs, whites and yolks finely chopped separately 1 tablespoon brined capers, drained � small red onion, finely diced � cup finely chopped fresh flat-leaf parsley 12 (�-inch-thick) slices French or Italian bread, toasted, brushed lightly with olive oil, and halve | |
| 1. To make the tartare, whisk together the mustard, chipotle puree, oil, and shallot in a medium bowl. Fold in the tuna, green onions, capers, and parsley until combined. Season with salt and pepper. The tartare can be made only up to 10 minutes before serving. 2. Set a 4-inch ring mold in the center of a large dinner plate and gently pack some of the tartare mixture into the mold, pressing down on the top to make an even layer. Remove the mold and repeat to make 3 more servings. Scatter some of the garnishes over and around each plate. Serve each with 3 slices of toast | |
| Bobby Flay | |
Excellent | |
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