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Tuna Tarter with Wilted Greens and Arugula Lime Vinaigrette

From Ship of the Month Navigator
Recipe by Bernhard Klotz, Radisson Seven Seas
Serves 4

Ingredients:

320 grams blue fin tuna, diced
1 piece shallots, finely chopped
2 tablespoons sesame oil
4 teaspoons Asian chili sauce
2 tablespoons chopped chives
2 tablespoons sake
Salt and pepper to taste

Arugula-Lime Vinaigrette:
2 cups arugula leaves
1 ½ cup extra virgin olive oil
1 ½ cups sunflower oil
¼ cup white wine vinegar 4 %
Juice of 4 limes
1 dash Worcestershire sauce
2 tablespoons honey
Salt and freshly ground pepper

Sauce:
3 tablespoons soy sauce
2 tablespoons wasabe powder
¼ cup water

Coulis:
1 cucumber, peeled
½ cup yogurt
1 teaspoon minced red chili flakes
Juice of ½ a lemon

Garnish:
2 cups lettuce in season (oak leaf, frisee, arugula, mache, lollo rosso, garden cress)
1 cup fresh herb sprigs (chervil, tarragon, parsley, chives, cilantro)
4 thin pumpkin slices

Preparation:

For the arugula oil – deep fry the arugula leaves and combine with all the other ingredients in a blender. Blend to a smooth consistency.

For the cucumber coulis – combine all of the ingredients in a food processor or blender and puree until smooth.

For the soy-wasabe sauce – work small amount of soy sauce with enough wasabe powder to form a smooth paste. Thin down the sauce with water until it has the same consistency as the cucumber coulis.

For the tuna – carefully trim all blood and sinew from the tuna and cut into small dices. Combine all of the ingredients and mix gently, being careful not to overwork the fish.

Arrange pumpkin slices in the center of the serving plates and with a ring place the tarter in the center. Place the lettuce and hers on top like a flower bouquet and drizzle with arugula lime vinaigrette.