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Top Tartare

Effervescence’s chefs Brenna Sanders & Evan Ingram share their Steakhouse Style Gulf Tuna Tartare with Sunchoke Chips

JEFFERY JOHNSTON

Sunchoke Chips

4 medium sunchokes

fine salt to taste

frying oil (we prefer rice bran oil for frying, but any neutral vegetable oil will work)


Thinly slice sunchokes on mandolin 1/16-inch thick. Heat oil to 350 degrees and drop slices into fryer in batches. Fry to golden or until chips are no longer bubbling. Strain onto a paper towel, season with salt. Store in an airtight container for up to two days.


Tuna Tartare

10 ounces yellowfin tuna loin, sushi grade

½ shallot, finely chopped

2 Tablespoons capers, chopped

½ teaspoon prepared horseradish

4 teaspoons lemon juice, freshly squeezed

1 Tablespoon Dijon mustard

¾ teaspoon Worcestershire

1 Tablespoon olive oil

½ teaspoon smoked salt (smoked salt can be purchased, smoked at home or substituted with sea salt)

1/8 teaspoon white pepper

3 egg yolks

Garnish: 2 Tablespoons chives, thinly sliced


Cut tuna into 1/4-inch dice. Combine all other ingredients in a bowl. Add more seasonings to taste. Toss with tuna. Garnish with chives. Serve immediately or chill. Best served within three hours alongside Sunchoke Chips.
 


 

 

Effervescence

1036 N. Rampart St
 509-7644

 

 

 

 

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