Las Vegas may be known for its gambling and live shows but the party-hot spot is now toting a new claim-to-fame: its restaurants. Celebrity chef and author Michael Mina has just opened his newest restaurant Bardot Brasserie in the culinary corner. Here is his recipe for Ahi Tuna Tartare.

Ingredients

  • Pine Nuts, toasted 10 g
  • Quail egg yolk 1 ea
  • Mint 0.15 g
  • Jalapeno 0.25 g
  • Fresno Chili 0.25 g
  • habanero pepper 0.25 g
  • garlic, minced 0.25 g
  • Asian Pear, Dice 0.25 g
  • Ancho Powder 0.15 g
  • Ahi Tuna, Dice 120 g
  • Habanero Sesame Oil 40.00 g
  • HABANERO 1 each
  • sesame oil 226 g

Method of Production
 

  1. Remove tuna from packaging. Remove from any imperfections and sinew.
  2. Dice the tuna into thin cubes.
  3. Put the tuna into a mixing bowl. In the bowl, season the tuna with the sesame oil. The sesame oil has been steeped with Habanero. It should be spicy but not overly. Season aggressively with oil. Add salt and chilli and white pepper. Mix lightly. It should be wet, seasoned to be salty, almost too salty. (Once mixed with other ingredients it will dilute the flavor).
  4. Before plating, prepare the quail egg. Take a quail egg cutter and drop the egg into a bowl of decently warm water. Gently between your fingers pick up the egg to remove the white. Take the clean yolk and place it back into the shell. This is easier to pick up later.
  5. You are now ready to plate.
  6. Start by dusting the plate with ancho chili powder.
  7. Toast two slices of bread to be cut and put on the plate.
  8. Generously place the tuna into a mold. With your hand, pack the tuna to the mold tightly. Place the tuna in the mold on the plate. With one finger make an indentation in the tuna for the egg. Remove the mold. The tuna should stay in the shape of the mold on the plate. Put mint onto the tuna around the indentation.
  9. Surround the tuna with small portions of each ingredient (garlic, chillies, asian pear, and pine nuts).
  10. Drop the quail egg on the tuna.
  11. Cut the toast into diagonals. Remove crust. Put on plate.
  12. It is now ready for table service. Mix to eat.