Tuna Tartare With Asian Pear and Cheddar Île-aux-Grues
Ingredients
- 225 g (1/2 lb) sushi-quality tuna, finely diced
- 1 Asian pear, diced
- 125 ml (1/2 cup) Cheddar Île-aux-Grues, diced
- 1 small bunch of field salad, as a topping
Preparation
In a large bowl, gently mix the tuna, pear, and Cheddar Île-aux-Grues. Mix with the vinaigrette (see the recipe below). Top with field salad and serve.
Vinaigrette
Ingredients
- 30 ml (2 tbsp.) olive oil
- 15 ml (1 tbsp.) balsamic vinegar
- 15 ml (1 tbsp.) soya sauce
- 15 ml (1 tbsp.) toasted hazelnut, lightly crushed
- 5 ml (1 tsp.) honey
- 5 ml (1 tsp.) fresh ginger, finely chopped
- 5 ml (1 tsp.) chives, finely chopped
- Salt and freshly ground pepper
Preparation
In a small bowl, mix all the ingredients together. Set aside.
Portions 4
Preparation time
10 minutes
Cooking time
None
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012