Chef Yousef Ghalaini’s Tuna and Salmon Tartare
Bespoke co-owner and executive chef Yousef Ghalaini combines his Lebanese culinary roots with a commitment to local food at this elegant, multi-story restaurant in downtown New Haven, CT.
An excellent example of the combination is a Tuna and Salmon Tartare entrée that is served with a yogurt sauce and toasted pita chips.
Ingredients
8 oz sushi grade yellow fin or blue fin tuna
8 oz wild king salmon or organic Scottish salmon
4 oz. lemon juice, or the juice of two lemons
2 oz. of Spanish extra virgin olive oil
Kosher salt to taste
Cracked black pepper to taste
1 T zaatar
1 T sumac
1 loaf of pita bread
1 scallion thinly sliced
1 shallot minced
Chive blossoms for garnish if available
1 cup greek yogurt or organic plain yogurt
Instructions
Split the pita loaf in half and then cut into random shaped triangles, place on a baking sheet and bake in a 350 oven until golden brown. Immediately upon removing from the oven, sprinkle with half the zaatar and half the sumac and let cool.
Remove the skin from the salmon and the remove the dark blood line from the skin side of the fish and dice into ¼ inch pieces. If there is a dark blood line in the tuna, remove it and dice the tuna into ¼ inch pieces.
In a cold mixing bowl combine the fish, the scallions, the shallots, 2/3 of the olive oil and the lemon juice and mix. Adjust the seasoning with the salt and cracked black pepper and set aside.
In another bowl, mix the yogurt and the remainder of the zaatar, sumac, and olive oil, and adjust the seasoning with a little kosher salt.
To plate, use a chilled platter and spread the yogurt on the bottom, using a spoon. Arrange the fish mixture across the center, garnish with the tops of the chive blossoms and serve the toasted pita chips on the side.
