Debi Mazar & Gabriele Corcos' Tuna Tartare
2 sushi grade tuna steaks (1 ¼ inch thick) diced small (1/4 inch dice)
1 lemon, zested
10 leaves fresh mint, finely sliced (chiffonade)
6 leaves fresh basil, finely sliced (chiffonade)
freshly ground black pepper
2 tablespoons Extra Virgin olive oil (optional)
flat bread crackers, broken into bite sized pieces
endive leaves, cut into 1-2 inch pieces
small mint or basil sprigs for garnish
serve with lemon wedges
In a large bowl, combine diced tuna, lemon zest, sliced mint, sliced basil and stir gently. Taste and season with sea salt and freshly ground pepper. Add the extra virgin olive oil, if using.
Spoon a generous portion of tuna on the broken flat bread crackers or endive pieces.