Cook The Book: Le Bernardin’s Tuna Tartare 'Sandwich'

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the seared tuna:

8 ounces sushi-quality yellowfin tuna

Fine sea salt

2 teaspoons spice rub (recipe follows)

2 teaspoons extra virgin olive oil

Freshly ground white pepper

For the tuna tartare:

8 ounces yellowfin tuna

1 1/2 tablespoons ginger oil (recipe follows)

1 tablespoon wasabi paste

1 tablespoon minced scallion (white part only)

2 teaspoons minced jalapeño

1 tablespoon cilantro julienne

1 tablespoon yuzu juice*

2 tablespoons canola oil

1/4 teaspoon Sriracha chile sauce

Fine sea salt and freshly ground white pepper

For the sauce:

1/4 cup crème fraîche

1 1/2 teaspoons yuzu juice*

1/4 teaspoon Dijon mustard

Espelette pepper powder

For the garnish:

4 flatbread crackers

1/2 lemon

12 micro cilantro sprouts

1 1/2 teaspoons ground ginger

1 teaspoon ground coriander

1/2 teaspoon fine sea salt

1/4 teaspoon cayenne pepper

1/4 teaspoon Espelette pepper powder

1/8 teaspoon freshly ground white pepper

4 ounces ginger, peeled and minced

1/2 cup canola oil

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