An Easy Tuna Tartare Or Steak Tartare Recipe
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If you’re looking for a fine-dining restaurant in the heart of South Beach or in Cleveland, check out Red, The Steakhouse. The menu is loaded with steakhouse specialties (look here if you want to develop an appetite).
They kindly shared their recipes for Tuna Tartare and Steak Tartare with us. These are two dishes we adore, and don’t get often enough. Yet, they’re easy to make at home, using top-quality proteins. The only challenge is cutting the tuna or steak into small enough pieces. So if you enjoy making a small dice and love a good tartare, get the proteins, sharpen the knife, and get going! Ingredients Per Appetizer Serving Ingredients |
 [1] Tuna tartare, one of our favorite foods (photo © Red, The Steakhouse).
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Preparation 1. MAKE the vinaigrette. Finely chop the shallots and season them with kosher salt. Stir in the rest of the ingredients, saving the extra-virgin olive oil for last. Set the mixture aside. 2. CHOP the tuna with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper to taste. 3. ADD 1 tablespoon of the vinaigrette and mix until it is evenly combined with the tuna. 4. PLATE as desired into individual servings or a single serving plate. Serve with crostini, gourmet potato chips, or plantain chips. |
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RECIPE #3: STEAK TARTARE
Ingredients For 1 First Course Serving Ingredients |
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Preparation 1. MAKE the vinaigrette. Finely chop the shallots and season with kosher salt. Stir in the rest of the ingredients, saving the olive oil for last. Set the mixture aside. 2. CHOP the tenderloin with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper. 3. ADD 1 tablespoon of the vinaigrette and mix until evenly combined with the tenderloin. 4. SERVE with crostini. |
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