By: Chef Cameron- Palau Aggressor II
For the Tartare
2 lbs. of Fresh Yellow Fin Tuna, diced small
1/8 cup Minced Onion
1 tsp of Finely Chopped Garlic
1 tbl. Of Finely Sliced Garlic Chives
1 cup of Aioli (see recipe below)
¼ cup of Fried Capers
Reduced or Aged Balsamic Vinegar
Directions
Place tuna, onion, garlic, chives, and ¾ of the aioli in a bowl. Slowly fold ingredients until mixed thoroughly. Season with salt and pepper. Place a ring mold in center of plate and place about ½ cup of mixture into mold. Pack the mixture into mold until even. Using a spoon or as I like to use, a piece of carrot that has been cut flat on the fat end, gently pack the mixture and while holding mixture in place slowly remove the ring mold. When the mold is removed add a small amount of the aioli to the top of the tuna and place 3-4 fried caper pieces on top. Drizzle with the balsamic vinegar. I also like to add fried sweet potato chips to the dish but that is optional, but it does add a nice texture to the dish. Enjoy!!!
Recipe for Ailoi
2 Egg Yolks
1 tsp Finely Chopped Garlic
1 tsp of Dijon Mustard
Juice of One Lemon
1 cup of Pure Olive Oil or Light Olive Oil
Directions
Place the egg yolks, garlic, and mustard in a food processor. Turn on the processor and slowly add the oil until incorporated. If you find the mix to be too thick, add a little warm water to it as the processor is running to loosen it up a bit. When it is done it should be the consistency of slightly loose mayonnaise. Scoop mixture out into a bowl and add salt, pepper and the lemon juice. I also like to add white truffle oil to the mix if available. Enjoy!!!
