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Le Bernardin's Tuna Tartare with Endive

tuna tartare.JPGBy Chef/Co-owner Eric Ripert
(Makes 6 servings)


  • 1 ¼ pound sushi-quality tuna, cut into small dice
  • 2 tablespoons chopped cornichons
  • 1 tablespoons chopped capers
  • 1 tablespoons minced spring onion
  • ½ teaspoon Tabasco sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sherry vinegar
  • 2 tablespoons canola oil
  • 1 tablespoons cilantro julienne
  • 2 tablespoons lemon juice
  • Fine sea salt
  • Freshly ground white pepper
  • 18 leaves white endive, trimmed
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra virgin olive oil
  • 12 pieces toasted country bread

1.    In a mixing bowl, combine together tuna, cornichons, capers, spring onion, Tabasco, Dijon mustard, sherry vinegar, canola oil, coriander and lemon juice. Season with salt and pepper. Gently toss with a fork to combine. Do not overmix, or you will incorporate too much air, causing the tuna to turn brown.
2.    To serve, toss the endive leaves with sherry vinegar and the extra virgin olive oil and season with salt and pepper. Place two tablespoons of the tuna mixture in the center of each plate and top with an endive leaf, cover with one tablespoon of tuna and another endive leaf. Finish by placing one more tablespoon of tuna and covering with an endive leaf and top with one teaspoon tuna. Drizzle sauce around plate. Serve immediately with the warm toast.

Le Bernardin
Address: 155 West 51st St., nr. Seventh Ave.
Phone: (212)554-1515
Official Website

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