Fennel and Citrus Tuna Tartare Bites
These amuse-bouches may look super chic, but they’re also super easy to make. Simply mix the tuna tartare with grapefruit and lime zest as well as the juice of the citruses. Add fine cubes of candied fennel for a touch of crunchiness and reuse the oil you’ve cooked the fennel in for a light touch […]
Ingredients
- 1/2 cup (70 g) fennel bulb, cut into small dice
- 3 tbsp (45 ml) olive oil
- 1 red or pink grapefruit
- 7 oz (200 g) very fresh red tuna
- 1 tbsp chives, finely chopped
- 1 lime, zest finely grated
- 2 tsp (10 ml) lime juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) Tabasco-style sauce, or more to taste
- 24 crispy hors-d’œuvre shells (such as Siljans)
- Fennel fronds (optional)
Instructions
- In a small skillet over medium-low heat, soften the fennel in the oil without letting it brown. Season with salt and pepper. Transfer the fennel with the cooking oil into a bowl. Refrigerate until completely chilled.
- Meanwhile, using a zester, grate 1 tsp of the grapefruit zest and set aside in a small bowl. On a work surface, cut away the peel and pith of the grapefruit down to the flesh. Over a third bowl, slide a knife between each membrane to remove the segments, catching the juice in the bowl. Set the juice aside. Cut each segment into four pieces and set aside in a fourth bowl.
- Fill a bowl two-thirds of the way up with ice. Place a second bowl over the ice. This will keep the fish very cold while you prepare the tartare.
- On a work surface, cut the tuna into small dice and place in the chilled bowl as you go.
- Add the chives, lime zest and juice, Worcestershire, Tabasco, fennel and oil, grapefruit zest and 1 tbsp (15 ml) of the grapefruit juice to the bowl of tuna. Season with salt and pepper. Mix well.
- Divide the tartare among the hors-d’œuvre shells. Top each one with a piece of grapefruit and fennel fronds. Serve immediately.
These amuse-bouches may look super chic, but they’re also super easy to make. Simply mix the tuna tartare with grapefruit and lime zest as well as the juice of the citruses. Add fine cubes of candied fennel for a touch of crunchiness and reuse the oil you’ve cooked the fennel in for a light touch of aniseed flavour.