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| |   | Tuna Tartare | | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 Located in the heart of the San Francisco Financial District is Aqua - Michelin Guide 2-star rated - elegant dinning. Unpretentious and elegant, Aqua uses fresh, local and seasonal products to create innovative seafood cuisine. The cuisine of executive Chef Laurent Manrique blends influences from his childhood in Gascony, France and traditional French techniques as well as personal inspiration.
Showcasing this style is "Tuna Tartare" - Aqua's signature dish about which Chef Manrique says "The Moroccan-inspired spices in this recipe reflect my fascination with the mystique of Northern Africa's culture, and the sensuality of its cuisine. It is by far one of my most personal touches to the menu."
Tuna Tartare
Serves 4
- 1 lb sashimi-grade center cut yellowfin tuna, diced in ½-inch cubes
- 4 pitted dates, chopped and pureed
- 1 French baguette, sliced on bias in ¼-inch slices
- 2 teaspoons Moroccan harissa paste (see note below)
- 1 tablespoon toasted slivered almonds
- 1 teaspoon lemon zest
- 1 minced garlic clove
- 1 teaspoon minced cilantro leaves
- 1 teaspoon minced basil leaves
- 1 teaspoon minced mint leaves
- 1 teaspoon ground cumin
- ¼ cup lemon oil (see note below)
- 1 egg yolk
- 1 teaspoon coarse sea salt
- 2 tablespoons olive oil
Preheat oven to 400 degrees.
Brush baguette slices with olive oil and bake on a sheet pan in a single layer until golden brown.
In a clean bowl, mix together the tuna cubes with harissa paste, almonds, lemon zest, garlic, cilantro, basil, mint, and cumin with the lemon oil, olive oil, egg yolk, and salt. Adjust the seasoning to taste. To serve, place the bowl of tartare into a larger bowl filled with crushed ice to keep the dish chilled. Serve with the toast.
Note: Harrisa paste and lemon oil may be found in gourmet food stores and Middle Eastern grocers. Lemon oil can also be made by steeping ¼ cup lemon zest in 1 cup olive oil over very low heat for a half hour. Let cool and discard the zest before using.
About Aqua
 Aqua provides a sophisticated fine-dining experience that blends innovative creativity, world-class seafood cuisine and four-star cooking with the highest standards in quality and service, food presentation, and interior décor in an upscale environment. Their emphasis is on fresh, local seasonal products. As such, dishes change frequently to reflect the current season and the best product available. Aqua's most popular menu items are their tasting selections including a five-course, seven-course and vegetarian tasting menus.
Aqua 252 California Street San Francisco, California
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