Tuna Tartare

 

Wera devised this appetizer in imitation of a similar one we had at Jeremiah Tower's restaurant Stars in San Francisco.  It has been an excellent alternative to pickled herring at gatherings of Danes.  But then you hardly need to be Danish to like Tuna Tartare!

 

• fresh raw tuna (1.5 oz/person)
• buttered dark rye bread (dense variety)
• zucchini circles (1/8" thick)

 

Sauce:

• 1/2 cup creme fraiche (or sour cream)
• 1/4 cup yogurt
• 1/4 cup mayonnaise
• 1/4 cup scallions, minced
• 1/2 lemon, juice of
• 1/2 tsp. Dijon mustard
• Tabasco
• salt

 

 

1. Chop the tuna coarsely by hand (1/16" dice) and place on squares of buttered rye bread surrounded by zucchini circles.
2. Combine the sauce ingredients and season to taste.
3. Top the tuna with a spoonful of the sauce and serve the remainder on the side.