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Tuna Harbor and Skyline, San Diego, California, United States of America
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Cummins, Richard
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La Belle Cuisine

Marinated Tuna Tartare with
Goat Cheese
Food & Wine Archives

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“This sublime first course boasts the unlikely combination of rich tuna
and smooth goat cheese. Getting the balance right requires the very best
quality tuna and fresh goat cheese that's not too strongly flavored.”

Wine Recommendation: When choosing a white wine to accompany this
dish, look for fresh fruit with lively acidity to match the fresh goat cheese
and the buttery tuna. The 1997 Katnook Estate Sauvignon Blanc from
Australia and the 1997 Geyser Peak Sonoma County Sauvignon Blanc
are just right.

Servings: 4 first-course servings

1/2 pound sushi-grade tuna,
cut into 1/2 -inch dice 
1 tablespoon olive oil 
Pinch of freshly ground white pepper 
3 ounces fresh goat cheese ( 1/3 cup) 
1/2 tablespoon soy sauce 
1/2 tablespoon mirin 
1/2 small garlic clove, minced 
1/2 teaspoon minced ginger
Pinch of cayenne pepper
Salt
1 tablespoon minced chives
1 cup (lightly packed) small
arugula leaves

1. In a shallow glass baking dish, drizzle the tuna with the olive oil
and season with the white pepper. Cover with plastic wrap and
refrigerate until chilled, or for up to 2 hours.
2. In a bowl, mash the goat cheese with the soy sauce, mirin, garlic,
ginger and cayenne and season with salt. Gently toss the marinated
tuna with the goat cheese and the chives until well-coated. Mound
the tuna tartare on plates, garnish with the arugula and serve.
-- Tetsuya Wakuda

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