Summer Tuna Tartare with Fresh Tangerine + Serrano Mojo

We’re making Summer Tuna Tartare with Fresh Tangerine + Serrano Mojo with Chef Julio Lazzarini of RED FIN Crudo and Kitchen.

1.5 lbs Ahi tuna (purchased at Whole Foods or any specialty fish market)
2 limes (zest one and juice 2)
3 tablespoons grape seed oil
12 tangerines (juice 10 and segment 2)
2 Serrano chilies (finely dice)
3 shallots (minced)
3 teaspoons of chives (finely dice)
1 red bell pepper (deseeded + small diced)
1 Tablespoon parsley
1 Tablespoon cilantro
2 Teaspoons of ground cumin
Garnish of radish (matchstick)
Salt + Pepper to taste

red fin ingredients

Tips: Have a well-sharpened knife. Allow mojo to marry. Serve in chilled bowl.

  1. Cut the tuna into 1/4-inch dice and place it in a very large bowl.  Lightly dress tuna with oil, lime zest, salt + pepper.  Keep cold.
  2. Juice tangerines, reduce liquid over medium heat to half.  Allow to cool.
  3. Segment remaining 2 tangerines. Put aside.
  4. Mix reduced tangerine juice, lime zest, grape seed oil, chilies, shallots, chives, red bell pepper, parsley, cilantro, ground cumin, salt + pepper.  Allow to marry.  This is the Mojo.
  5. Gently fold in tangerine segments and tuna into mixture.

Place ring mold in cold bowl.  Place 2-3 spoonfuls of Mojo, add tuna to the top of that. Gently apply pressure.  Remove ring mold.  Garnish with radish matchsticks and micro cilantro.

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