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Recipe Name: Tuna Tartare, Chilled Clams, Golden Beet Salad, and Seawater Foam
Recipe Chef: Jeffrey Stout
Type of Cuisine: Steakhouse, American, Fusion
Food Category: Appetizer
Recipe Description:
Fresh raw tuna served with clams and a golden beet salad with salty foam evoking the breath of the sea.
Serves: 1
Ingredients:
For the beet-sesame salad
1 cup julienned golden beets
1 teaspoon white sesame seeds
1 pinch of salt
1 tablespoon sesame oil
Preparation:
1. Rinse the beets well in water.
2. Mix with remaining ingredients.
For the clams
3 lbs manilla clams
1 cup sliced shallots
4 garlic cloves, crushed
2 bay leaves
1 sprig thyme
1 teaspoon black peppercorns
1/4 bunch parsley
2 cups white wine
2 teaspoons kosher salt
3 tablespoons lemon juice
Preparation:
1. Combine all ingredients in a large pot and steam open over medium heat.
2. Reserve the liquid.
For the garnish
Crushed ice
For the tuna tartare
1/4 cup chopped tuna
1 tablespoon oil, 75/25 olive/canola oil blend
1 tablespoon toasted pinenuts
Lemon zest from 1/4 of a lemon
Kosher salt, to taste
Black pepper, to taste
1/4 teaspoon Sriracha sauce
1 teaspoon chopped shallots
Preparation:
1. Combine all ingredients.
For the sea foam
3 cups reserved clam liquid
3 tablespoons soy lecithin
1 pinch of salt
Preparation:
1. Froth to order