Alon Shaya shares this tuna tartare recipe that is shared around their New Orleans table for Réveillon.
recipe 
yields
Serves 4-6
16 ounces yellowfin tuna
1 tablespoon chives, chopped finely
1 tablespoon shallots, finely minced and rinsed under water
2 teaspoons Tabasco
2 teaspoons Worcestershire sauce
¼ cup extra-virgin olive oil
⅛ teaspoon salt (Shaya uses Diamond Crystal)
¼ cup mayonnaise
¼ cup ketchup
1 teaspoon Cajun seasoning (Shaya uses Tony Chachere’s)
2 tablespoons butter, for toasting bread
1 loaf brioche bread, sliced ½-inch thick (about 4-6 slices)
Caviar (optional)
For the tuna tartare
For the fancy sauce
For serving
steps
Make the tuna tartare
- Finely dice yellowfin tuna into about ½-inch cubes. Place in a bowl along with chives, shallots, Tabasco, Worcestershire, olive oil, and salt. Gently mix with a spatula and refrigerate until ready to serve.
Make the fancy sauce
- In a small bowl, mix together mayonnaise, ketchup, and Cajun seasoning until well combined.
Assemble
- Melt butter in a nonstick skillet over medium heat.
- Toast all slices of bread on both sides until golden brown (you may need to do this in batches). Remove from pan and let cool slightly. Trim crusts off bread and cut each piece into 3 even slices.
- Spread a little of the fancy sauce on each brioche slice and top with tuna tartare mixture. If using caviar, add a small dollop on top of tuna tartare.
Date Published: 12.19.24
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Recipe By
Alon Shaya in New Orleans -
Contributing City
New Orleans
