When spring is just around the corner, nothing makes us think of fresh and crisp weather quite like a nice tartare. Using sustainable tuna from the West Coast only adds to the beauty of this dish, which is best prepared a la minute, so don't invite a big group of people over for dinner (leave those Facebook friends where they belong, on Facebook), keep the invites nice and tight and you'll be able to pull off this Haida Gwaii albacore tuna tartare recipe, from the Chase Hospitality Group's culinary director Chef Tyler Shedden, without a hitch.
Tartare
Place the turnip dice in a small bowl and mix with 2 tbsp (or more if you like) of the olive oil emulsion and some salt and fresh ground pepper.
In a clean bowl, mix tuna, chives, olive oil, lemon and lime zests, espelette, salt and pepper.
Olive oil emulsion
In a small pot over high heat, boil enough water to cover the egg.
Place the egg in the boiling water for 5 minutes and remove to an ice bath to cool.
Peel the cold egg and spoon out the contents into a blender.
Add the mustard, vinegar and salt to the egg in the blender.
Blend until smooth and transfer to a mixing bowl.
Slowly drizzle in both oils in a steady stream while continuously whisking to emulsify.
Refrigerate to cool.
Lavash cracker
Combine the flour, water, yogurt, olive oil and salt in the bowl of a standing mixer fit with the hook attachment and mix starting on low speed until a dough is formed.
Once the dough comes together, increase the speed to medium and mix for 3 minutes.
Cover the dough with a damp towel and allow to rest for 30 minutes.
Preheat oven to 375 F.
Roll the dough out as thin as possible, about 2-3mm thick.
Bake for 8 to 10 minutes or until golden brown.
Remove from the oven and immediately brush with olive oil and sprinkle with salt more and za’atar.
Allow to cool.
Break into random shapes to serve.
Assembly
Using a ring mould, pack the dressed turnips into an even layer on a plate.
Pack the dressed tuna on top of the turnip in a flat even layer.
Garnish with a small salad of herbs and small lettuces dressed in some lemon juice and olive oil.
Serve with lavash crackers.
