Tuna Tartar with Shallots, Capers and Herbs, Served with Lemon Basil Mayo

Serves 4

For the tuna tartar:

1 1/5 pounds sushi grade tuna

2 tablespoons finely chopped shallots

2 tablespoons capers, finely chopped

4 tablespoons extra virgin olive oil

2 tablespoons chopped parsley, divided

2 tablespoons chopped chives, divided

2 tablespoons lemon juice

1/2 teaspoon sesame oil

Dash of sriracha sauce

Kosher salt to taste

Freshly ground black pepper to taste

Cut tuna into 1/4 inch cubes and set aside. Combine all other ingredients, reserving half of the herbs, in a separate bowl. Add tuna to sauce and stir to coat.

For the Lemon Basil Mayo:

1/2 cup mayonnaise

Zest of 1 lemon, and 2 tablespoons lemon juice

1 cup packed basil leaves

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

Combine all ingredients in a blender and puree. Taste and adjust ingredients as needed.

Serve tuna tartar, sprinkled with remaining herbs, with lemon basil mayo on the side. For an elegant touch, use a round cookie cutter as a mold to plate the tuna.

Note: I like to serve with sushi rice and stir fried green vegetables such and pea shoots.