Top Chef Canada - Tuna Tartare

The last episode of Top Chef Canada was the infamous Restaurant Wars episode. Everyone loves restaurant wars - it’s a pressure cooker situation, especially for the poor schmoe who has to be either the team leader or the front of house. They’re chefs, not restaurant managers and they usually suck at front of the house duties. This week Pierre paid the price for having been both.
I was delighted with the winning dish from Chef Rene - delighted because I love Mediterranean flavors and this dish was that and so much more.


























It’s a tuna tartare made with olive tapenade, served with a roasted red pepper puree and an espelette chili cracker.  I wish I had gotten more info from Rene about the cracker, sine Chef Lynn Crawford raved about it. Espelette chili has been used before on Top Chef Canada by Chef Karine in the aioli for the Slow rider sliders, but I was unable to obtain any of the mild chili here on the prairies so I substituted with a pinch of chili pepper and smoked paprika.

I made the tapenade by combining about 2 parts green olives (with pimento) , to one part black oil cured olives and 1/2 part drained capers in the processor and then pulsed until I had a fairly coarse chop.  I prefer my tapenade coarser than a smoother paste consistency - it’s a personal preference.

I then took about 8 ounces (figure 4 ounces per person) of very fresh sashimi grade ahi tuna and carefully sliced it into a brunoise (about an 1/8th inch dice) Do this step with a very sharp knife being careful not to overwork the tuna to maintain the texture. Then I tossed the tuna with the finely grated zest of one lemon. Mix the tapenade into the diced tuna and mix gently with a spoon - adjust seasoning (never forget that step or you could find yourself packing your knives)

The pepper puree was even easier - I roasted 2 whole red bell peppers in a hot oven until they were black on the outside. Then place them in a plastic bag for a few minutes - this step really helps the skin slip off easily.  Peel and seed the peppers and put them into a blender. Pulse until liquified while drizzling a small amount of extra virgin olive oil into the blender.

For the crackers;
200g all purpose flour
2 Tbsp olive oil
pinch salt
1/4 tsp each of chili powder and smoked paprika
2 Tbsp cold water (approximately)

combine the flour, salt and spices and make a well in the center. Pour in the olive oil and cold water and gradually incorporate the flour with a fork - it’s kinda like making pasta! Add more water as necessary a dribble at a time until you have a smooth dough. wrap in plastic and let it rest for 30 minutes. Then, I used a pasta machine to roll out the dough into thin sheets - cut as desired, brush the tops with olive oil and sprinkle with additional sea salt. Bake in a 350 oven until just browning. Let cool completely - the crackers will continue to crisp up as they cool. (I also added some fresh cracked pepper because I wanted the peppery flavor)

You can also cut them out in decorative shapes - I had to do a special one, just for Top Chef Canada!

























Get it? it’s a maple leaf! I know, I amuse myself.  Anyway, to plate, brush some of the cooled (or chilled) sauce onto the plate, place a ring mold (I used a metal ring mold that I have for poaching eggs!) atop the sauce and  gently pack the tuna into the mold. Remove the mold, top with celery top and the cracker and you’re good to go!

The flavor combination is amazing, the tuna and lemon are bright and fresh but the olive tapenade gives it great depth and with the sweetness of the puree, this dish is pure magic.  It will be a regular in my food arsenal now!