Credit: Ron De Angelis
Ingredients
FOR THE TARTARE
Yellowfin tuna: 3 oz (cleaned of skin and sinew, cut into small dice)
Young ginger: 1 tsp (brunoise)
Yellow-flesh plum: 2 tbsp (brunoise)
Lemon: 1/4 (squeezed)
Salt: pinch
Olive oil: as needed
Turmeric oil: to plate
Butterfly sorrel: to garnish
FOR THE TURMERIC OIL
Fresh turmeric: 3 oz (about three 2-inch pieces, sliced)
Grapeseed oil: 3/4 cup
Elegant yet effortless, this tartare highlights Sean Brock’s signature balance of restraint and flavor. Bright plum and young ginger bring fruit and heat, while a golden ring of turmeric oil adds earthiness and color—a minimalist, modern dish that captures the spirit of darling in Los Angeles.
How to make Tuna Tartare with Turmeric Oil
01.
Make the Turmeric Oil
- Combine turmeric and grapeseed oil in a blender.
- Blend on high until the mixture heats and begins to separate.
- Once separated, strain through a fine-mesh strainer and set aside.
02.
Assemble the Tartare
- In a small mixing bowl, combine tuna, ginger, and plum.
- Season with a pinch of salt, add lemon juice, and drizzle in just enough olive oil to lightly coat.
- Check for seasoning and adjust if necessary.
- Pack the tuna mixture gently into a ring mold on a chilled plate, filling evenly.
- Remove the ring mold and top with a few pieces of butterfly sorrel.
- Finish by spooning a small amount of turmeric oil around the perimeter of the tuna. Serve immediately.
