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Yellowtail Tartare with Payusnaya
Serves 4

Jacques Pépin Cavair Recipe Yellowtail Tartare

ingredients
2 Ounces Pressed Caviar by Jaques Pépin
1 Pound sashimi grade Yellowtail tuna
1 Tablespoon grape seed oil, or another light in flavor oil
2 Tablespoon chives, chopped
1 Tablespoon lemon zest
2 Tablespoon ponzu
1/2 English cucumber sliced 1/8" thick
  Sea salt & fresh ground black pepper to taste
   

Roll out caviar between two sheets of plastic wrap or parchment paper until 1⁄8” thick. With a very sharp knife, dice the yellowtail into ¼” thick pieces. Toss with oil, chives, lemon zest, ponzu, salt and pepper. Mold tartare into desired shape. Slice caviar into same shape as tartare mold and lay on top.

 

 

  

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California Caviar Company distributes and produces sustainable caviar and gourmet foods. We offer domestic American caviars from only responsible, eco-friendly and sustainable sources, including white sturgeon (California Osetra), hackleback and paddlefish. Our imported flavors are also substainably sourced and originate from Iran, Azerbaijan, Israel, Uruguay, and Germany — including our Iranian Osetra, Russian Osetra, Siberian Osetra, and Sevruga. Our infused roes include Trout Roe, Salmon Roe, Whitefish Roe, Bowfin Roe, and Tobiko Roe.

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