Bluefin Tuna Wrapped in Anchovies
Gerry Hayden, executive chef at Aureole, in New York City, served these memorable hors d'oeuvres at his own wedding.
Martha Stewart Living Television
- 1 center-cut piece bluefin tuna, about 2 by 2 by 1 1/2 inches (4 ounces)
- 1 teaspoon grapeseed oil
- 1/2 teaspoon finely minced garlic
- 1/2 teaspoon finely minced finely minced shallot
- 1/2 teaspoon coarsely chopped fresh rosemary
- Coarse salt and freshly ground pepper
- 1/4 teaspoon best-quality sherry-wine vinegar
- 1 1/2 tablespoon extra-virgin olive oil
- 16 white anchovy fillets, (from a jar), patted dry
- 1 tablespoon aged balsamic vinegar, (preferably 25 years old)
- 1/2 teaspoon gray sea salt
- Cut tuna in half horizontally. Each half should measure 2 by 2 by 3/4 inches. Cut each piece in half. Cut each of the four strips into quarters (you will have sixteen small cubes). Cover tuna with plastic wrap, and refrigerate.
- In a small nonstick saute pan, heat grapeseed oil over medium-high heat. Add garlic, and saute until golden brown. Remove saute pan from heat, and add shallot and rosemary. Season with salt and pepper. Add sherry-wine vinegar and olive oil; stir to combine. Transfer to a shallow dish, and refrigerate for 2 to 3 minutes. Add anchovies, and stir to coat evenly. Refrigerate for at least 3 hours and preferably overnight.
- Wrap each cube of tuna with an anchovy, and skewer where the tail and the head of the anchovy meet. Place in the marinade, and turn to coat. Transfer to a platter, and serve with a drop of balsamic vinegar next to each skewer and a few grains of gray salt sprinkled over each piece of fish.
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