The Sage is here to help.
Feel like you could be eating better? Not sure what to change or where to look? The Sage makes it easy for you to discover the wide, wonderful world of balanced, healthy, bangin' food.
Tuna Tartar + Salt-Cured Egg Yolk
Preparation Time: 1 hour
Serving Size: 2 oz tuna + 1 egg + 1 cracker; Serves about 8
0 Slices on The Slice Plan
Salt Cured Egg Yolk
8 egg yolks, divided
kosher salt - you will need at least 3 lbs
1 lb Ahi tuna steak, fresh and cubed into ¼ inch pieces
2 TB lemon-infused olive oil
1 TB shallot, minced
2 TB chives, minced
3 oz parmesan cheese
To cure the yolk: Line a baking pan or large dish with kosher salt. Place egg yolks, 4 inches apart, on the salt. Top with more kosher salt until completely covered. Refrigerate for 1-2 hours. Remove yolks carefully and dunk in ice water bath to remove excess salt.
To make the tartar: Combine all ingredients. Marinate at least 1 hour.
To make the cracker: Preheat oven to 300 degrees. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Bake 6-8 minutes or until golden brown.
Place cracker on serving plate. Using a ring mold, form ¼ cup (2 oz) of tuna into a disk. Top with yolk.
Garnish with extra chives and lemon-infused olive oil. Serve immediately.