{"id":14627,"date":"2014-08-29T08:59:46","date_gmt":"2014-08-29T15:59:46","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=14627"},"modified":"2020-05-09T23:24:24","modified_gmt":"2020-05-10T06:24:24","slug":"tuna-and-roasted-beet-tartare-with-lentils","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/tuna-and-roasted-beet-tartare-with-lentils","title":{"rendered":"tuna and roasted beet tartare with lentils"},"content":{"rendered":"

\"chef<\/p>\n

obsessions can be wonderful\u00a0<\/b><\/span><\/p>\n

\u201cI don\u2019t just like food…I love it\u201d<\/b><\/span><\/p>\n

– Ratatouille\u00a0<\/b><\/span><\/em><\/p>\n

Sometimes I become obsessed with certain combinations and particular ingredients. When the inspiration comes, I go with it. Sometimes the things you create become favorites that last long beyond the obsession. I think this week’s recipe,\u00a0<\/span>tuna and roasted beet tartare with lentils<\/span><\/em>, is one of those recipes.<\/span><\/p>\n

Lately, I have been obsessed with combining healthy grains and legumes with seafood. The combinations are perfect for the hot weather (which, in Los Angeles is certain to last until Halloween). I am also having this mad obsession with yuzu juice. I love this product so much, yes I could marry it as my youngest challenged me. I could commit to yuzu juice. I suspect that this week\u2019s post will not be the only one in this vein – seafood, legumes and yuzu – I can almost promise it will not be.<\/span><\/p>\n

Yuzu juice is from the yuzu fruit, a type of orange used in Japanese and Asian cooking. It looks like a small wrinkled grapefruit or orange. To me, it tastes like an orange and a lemon combined; a little tart, but not too much. It is fresh and boosts the flavor of everything you add it to. If you have had ponzu sauce or eaten in a Japanese restaurant, you have likely tasted yuzu juice. It is rare to find the actual fruit in the States; however, yuzu juice can readily be found in many grocery stores, specialty stores, Japanese grocery stores, and on the internet.<\/span><\/p>\n

The recipe this week is a keeper. I love the sweet and firm texture of the tuna and beets together, a combination that many chefs have used in various ways including Michel Richard (Central) and Alain Passard (L\u2019Arp\u00e9ge).\u00a0<\/span><\/p>\n

This week we combine tuna and beets with a little yuzu juice and add lentils (another one of my favorites).\u00a0<\/span><\/p>\n

Lentils are routinely used in France and their popularity is gaining here in the States. Lentils are easy to cook and as far as nutrition, they are a good source of protein (27%), iron, and dietary fiber. They fill you up (as they are primarily a carbohydrate) but in a healthy way. While you generally see salmon paired with lentils, I think tuna is an even better pairing.\u00a0I personally love the meaty, earthy feel and texture of Le Puy<\/em> or Umbrian lentils and prefer to use them in my cooking.\u00a0<\/span><\/p>\n

bon app\u00e9tit !<\/em><\/span><\/p>\n

LM<\/strong><\/span><\/p>\n

 <\/p>\n

\"tuna<\/strong><\/span><\/p>\n

tuna and roasted beet tartare with lentils<\/strong><\/span><\/p>\n

If you are in a time pinch, many stores carry pre-roasted beets as well as cooked lentils. However, for the best flavor it is preferable to select your own beets and cook the lentils yourself (this stock is specifically made with minimal garlic and no tomatoes for a subtle flavor).\u00a0<\/i>Yuzu is a citrus used in Japanese cuisine. It tastes like a tart orange. I find its fresh zing unparalleled. You are unlikely to find the small, bumpy-skinned citrus in the U.S.; however, you can find the the bottled juice readily online, in speciality store, or Japanese grocery store.\u00a0<\/i><\/span><\/p>\n

 <\/p>\n

serves 4<\/i><\/span><\/p>\n

tartare\u00a0<\/span><\/p>\n

2 medium red beets<\/span>
\n8 ounces Yellowfin tuna, sushi grade<\/span>
\n2 teaspoons quality olive oil<\/span>
\n1 teaspoon yuzu juice<\/span>
\npinch kosher salt<\/span>
\n1\/8 teaspoon piment d\u2019espelette<\/i>\u00a0<\/span>
\ngolden sesame seeds, as needed<\/span>
\nfinely minced fresh Italian parsley, as needed<\/span><\/p>\n

lentils<\/span><\/p>\n

1 cup Umbrian (or Le Puy) lentils<\/span>
\n3 cups vegetable stock (see below)<\/span>
\n1 tablespoon minced fresh Italian parsley<\/span>
\n1 tablespoon minced fresh chives<\/span>
\n2 tablespoons quality olive oil<\/span>
\n1\/2 teaspoon kosher salt<\/span>
\n1 teaspoon yuzu juice<\/span><\/p>\n

vegetable stock<\/span><\/p>\n

4 cups bottled water<\/span>
\n1 carrot, chopped<\/span>
\n1\/2 yellow onion, chopped<\/span>
\n1\/2 celery stalk, chopped<\/span>
\n1 garlic clove, peeled and smashed<\/span>
\n1 teaspoon kosher salt<\/span>
\n10 black peppercorns <\/span>
\nhandful of fresh Italian parsley<\/span><\/p>\n

 <\/p>\n