'Big Eye' Tuna Tart with Creamy Truffle Ponzu
Thursday, May 09, 2013
Making this dish has made me feel like some kind of scientific researcher. If I may say so myself, I have done a big favour to the people of New York and those that have visited New York's Bond Street Restaurant once upon a time and now crave a dish they will never see again (until they revisit).
Having two of my sisters living in New York, I often visit and always try and get my fix of undoubtably one of the best things you will ever eat. When my NY friends ask me where I want to go for dinner, I'll say Bond Street "because I haven't been there yet", even though I've secretly been there the night before. So, of course, when I left New York the last time I visited, the withdrawal symptoms kicked in and I searched high and low (on the internet) for this recipe.
It wasn't as easy as I thought it would be. The internet is usually such a pal and every time I think of what I consider the weirdest, most original recipe there ever was, I turn to Google, and there's a link to MY recipe that (I thought) I had thought of, slapping me in the face! So this time when I actually needed someone else to have done the dirty work, no one had (and I don't blame them). I actually reached the tenth page on google search and found nothing! I was so desperate, I was going to call the restaurant and ask for the recipe but then I pictured the twenty-something year old hostess answering the phone and the awkward conversation we would have had to have.
If you've never tried it or heard of it, disregard the last couple of paragraphs and try it anyway. I guarantee you, once you try it, you'll need it.
So after much experimentation and research, I think I've pretty much mastered Bond Street's Big Eye Tuna Tart. You're welcome! (You know who you are).
YOU WILL NEED:
1LB PIECE VERY FRESH TUNA (I GOT MINE FROM A TAKE-AWAY JAPANESE PLACE. ASK THEM TO SLICE IT AS THINLY AS POSSIBLE FOR YOU)
2 TBSP MAYONAISE
1 1/2 TBSP PONZU (CAN BE FOUND AT ASIAN GROCERY STORES AND SOME MAJOR SUPERMARKETS)
2 TSP TRUFFLE OIL
1/2 TSP GINGER PASTE
FOR THE BASE:
1 1/2 CUPS FLOUR
2/3 CUP WARM WATER
1/2 TSP SALT
1/4 TSP SUGAR
1/4 TSP GARLIC SALT
2 TSP OLIVE OIL
NOTE: I've made this recipe many times and now I sometimes use plain small soft tortillas instead of making my own base. It's much quicker and easier. Put the tortillas in the oven on 200 C or 390 F until slightly crispy but not too crispy that you can no longer slice it.
If you choose to make the dough, mix together the dough ingredients and roll out on a floury surface. Pre-heat oven to 180 C or 350 F.
Roll to approximately 4mm. Transfer the sheet of dough to a baking sheet on a tray. Take a round bowl or circle shaped object approximately 6 inches wide. Cut the dough using the bowl as a stencil.
Brush with olive oil. Bake for approximately 20 minutes or until they have turned slightly darker and are slightly crunchy but are still able to be sliced.
Combine the mayonnaise, ponzu, ginger paste, garlic salt, truffle oil and a pinch of salt and pepper.
Once the tart bases have cooled, spread a thin layer of the creamy truffle ponzu sauce on them. Place a layer of the tuna slices on top of sauce covering the whole tart. Slice the tart with a pizza cutter in to 4 or 6 pieces. Sprinkle with fresh spinach leaves, a pinch of salt and black pepper and drizzle with 1/4 tsp truffle oil.
(Yields 3-4 tarts)