Food & Cooking Recipes Ingredients Seafood Recipes Tuna Tartar with Red Apple Vinaigrette 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 Serves Ingredients For the Vinaigrette 1 green apple, chopped Pinch of vitamin C powder 1 pint fresh red currants ¼ cup best-quality extra-virgin olive oil, plus more for garnish Sea salt and freshly ground white pepper 2 to 3 drops white porcini oil For the Tuna 4 ounces sushi-grade tuna, sliced ⅛-inch thick Sea salt and freshly ground black pepper ¼ ounces white frisee leaves ¼ ounce purple micro radish, thinly sliced Directions Prepare the vinaigrette; Feed apple through a juicer. Stir in vitamin C powder. Using a spatula or plastic bowl scraper, push currants through a tamis, a very fine mesh strainer. Combine currant puree and 3 tablespoons apple juice in a medium bowl. Gradually whisk in olive oil until emulsified; season with salt and pepper. Whisk in porcini oil. Vinaigrette can be stored, refrigerated in an airtight container, up to 1 week. Prepare the tuna tartare; Season tuna with salt and pepper. Divide between 2 plates. Drizzle with olive oil; lightly sprinkle vinaigrette on top. Garnish with frisee and radish. Serve immediately. Rate it Print