Tuna Tartare With Verjus Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
105
FAT
27%
CHOL
5%
SOD
11%

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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil, plus extra, for drizzling

1/2 teaspoon verjus

2 teaspoons minced shallots

1 cup baby arugula leaves, stems removed, washed and spun dry

Chopped walnuts, for garnish

1/2 teaspoon very finely grated orange zest

1 teaspoon minced chives

1/4 teaspoon ground white pepper

4 ounces fresh, sashimi grade tuna, skin, bones and sinews removed, and diced

1/4 teaspoon salt

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