Tuna Tartar with Red Apple Vinaigrette

2 Serves


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


  1. 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.

  2. 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.

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