Tuna Tartare Served with Cucumber Carpaccio, Ginger and Crostini

Another classic recipe that premiere on the opening menu and has be available lunch and dinner every since at the Madison location. Again the recipe and dish illustrates how barneys allowed me to venture out of my peasant Italian cooking and into more current food tends. Tuna tartare happened to become an American classic along the way and big favorite in Beverly Hills and Chicago. The House of barneys was a major player in the 80’s and 90’s when Japanese style and taste came into vogue with the entertainment and media set. Comme de Garson suits and shirts were the rage and so was sushi. Tuna is the ingredient synonymous with sushi. Tuna is graded and judged the same way fine fabrics are graded, Tuna by master sushi chefs and cotton by tailors who decide what is the best. What makes tuna a prize is the fat content in the meat. Color is very important because the fat that larger fishes have creates a deeper rich burgundy red. Similar to the way Japanese die their denim fabric indigo. It’s the rich depth of the color that makes it special. The same is with tuna. Tuna in the market uses a grading system. We use #1 or 2 plus depending on the time of year and the way the fish are running. The true test of good sushi quality tuna is the deep color and slight soft feel of the meat, which makes it perfect for the tartare. You want the texture of the tuna to resemble freshly ground beef. Sushi quality tuna is best minced with a knife rather then grinding of the meat as in a traditional tartare. It’s also best to prepare the plate with the sliced cucumbers ahead of time. Wrap them and store in the refrigerator until ready to serve. The tartare should be made to order and served immediate with thin crostini make from baguettes.

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Tuna Tartare Served with Cucumber Carpaccio, Ginger and Crostini

Ingredients

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