Recipe: Ahi Tuna Ceviche

This is not a cake, but rather a flat pastry smothered with the flavorful Provençal tomato spread from Chapter 13 of The Sharper the Knife, The Less You Cry then topped with the tuna ceviche, sort of like an elegant, savory pizza. If you feel compelled to make your own puff pastry, consider using Julia Child’s recipe from Mastering the Art of French Cooking Volume II. At school, we broiled the tuna in the oven. Here, it’s “cooked” in lemon and lime juice a la ceviche – decidedly non-French, but terrific nonetheless. If desired, forego the puff pastry and serve on toasted baguette slices.

Ceviche
1 pound (500g) Ahi tuna, cut into small cubes
½ medium red onion, finely diced
2 medium tomatoes, concassé (1 cup)
1 or 2 cloves garlic, finely chopped
2 teaspoons coarse sea salt
Ground pepper to taste
Tabasco or cayenne to taste
Pinch of ground oregano
1 cup (15 grams) chopped basil
½ cup (125 ml)of fresh squeezed lime juice
½ cup (125 ml)of fresh squeezed lemon juice

1 sheet prepared puff pastry

1 recipe of Provençal tomato spread (see Chapter 13)

In a non-reactive casserole dish, preferably glass, or in a gallon-sized Ziploc bag, combine the tuna, onion, tomatoes, garlic, salt, pepper, Tabasco, oregano and basil. Cover with lemon and lime juice. Let sit covered in the refrigerator for an hour, and then stir to ensure all the fish comes into contact with the marinade. Let rest for about six hours. Fish should appear white and cooked.

When ready to prepare, preheat the oven to 350° F / 180° C. Roll out the puff pastry on a pastry sheet, topping it with a cooling rack if available to keep it flat while cooking. Bake for about 30 minutes, or until golden. When the pastry is done, remove from oven to cool slightly.

Spoon the Provençal tomato spread over the puff pastry, like a pizza. Add the chopped basil to the seviche mix, then drain. Layer the ceviche on top of the pastry. Sprinkle with olives on top. Serves eight as a plated appetizer, or four as an entrée with salad.

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