YELLOWTAIL TARTAR WITH BACON AND TANGERINE DRESSING

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Yellowtail Tartar with Bacon and Tangerine Dressing image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Bull's blood, for garnish
Chervil, for garnish

Steps:

  • For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.
  • Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
  • Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
  • For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.
  • For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.
  • Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.

Ghulamghos Ghulamghos
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I can't wait to try this recipe!


Ella Hamman
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This recipe is a keeper!


Aliahmad Amad
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I'm not a big fan of raw fish, but this dish changed my mind.


waris muller
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I would definitely make this dish again.


Kisitu Arnest
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This dish is so refreshing and light.


Sosena Solomon
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I love the tangy flavor of the tangerine dressing.


Ahmed Max
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This recipe is perfect for a summer party or potluck.


Ricardo
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I made this dish for a party, and it was a huge success. Everyone loved it!


MUSIC LYRICS SA
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I highly recommend this recipe to anyone who loves yellowtail or is looking for a new and exciting dish to try.


Nothando Nothando
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This recipe is a bit time-consuming, but it's worth the effort. The results are amazing!


James Duperat
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I wasn't sure about the combination of yellowtail and bacon at first, but I was pleasantly surprised. The flavors work really well together.


Mugabirwe Sharon
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This recipe is a great way to use up leftover yellowtail. I had some leftover from a sushi dinner, and this was the perfect way to use it up.


Hamadahmad Khan
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I've made this yellowtail tartar several times now, and it's always a hit. My friends and family rave about it!


Shan Khan
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This yellowtail tartar recipe is a total winner! The combination of flavors and textures is incredible, and the tangerine dressing is a perfect complement to the fish. I especially loved the smokiness from the bacon and the brightness from the tanger


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