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Recipe for Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger by Dawn’s Recipes

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Recipe for Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger. This dish qualifies as a Intermediate level recipe. The Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger recipe should make enough food for 4 servings.

You can add your own personal twist to this Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger recipe.

Ingredients for Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger

  • 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
  • 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
  • Vinaigrette, recipe follows
  • 1/3 cup thinly sliced scallions, white part only
  • 3 Shiso leaves, cut into chiffonade
  • Coarse salt
  • Freshly ground white pepper
  • Herb Salad, recipe follows
  • Croutons, recipe follows
  • 1/4 cup plus 1 tablespoon grape seed oil or canola oil
  • 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
  • 1 clove garlic, finely minced
  • 5 tablespoons lime juice
  • 1 shallot, finely minced
  • 1/4 teaspoon ground cayenne pepper
  • 1 bunch chervil
  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch cilantro
  • 1 bunch chives
  • 1 small head baby frisee lettuce
  • 1/2 cup micro greens, optional
  • 1 thin baguette
  • Extra-virgin olive oil

Directions for Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger

  1. Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
  2. Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
  3. Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.
  4. Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
  5. Yield: 2 cups herb salad
  6. Preheat oven to 300 degrees F.
  7. Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
  8. Yield: 18 croutons

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Alfred Portale’s Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Cucumber Salad
  • Cucumber – Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears usually cylindrical fruits, which are used as vegetables. Considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. In North America, the term wild cucumber refers to plants in the genera Echinocystis and Marah, though the two are not closely related.
  • Salad Recipes
  • American – American(s) may refer to:
  • Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
  • Lettuce Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Lime Recipes
  • Tuna Recipes
  • Shallot Recipes

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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