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Tuna Tartar + Salt-Cured Egg Yolk

July 18, 2016

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

Tuna Tartar

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

Parmesan Cracker

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.

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