PATÉ CHINOIS/SHEPHERD’S PIE TUNA TARTAR
BY JEAN-FRANÇOIS MICHAUD AND CATHERINE MOREAU
With the completion of our 7th Throwdown, The Foodie Collective turns 1 year old! This last one in particular was tough. How does one make a raw dish original, appetizing, and safe to eat? By definition, “Raw foodism can include any diet of primarily unheated food, or food cooked to a temperature less than 40 °C (104 °F) to 46 °C (115 °F). The most popular raw food diet is a vegan diet, but other forms may include animal products and/or meat. Raw foodists can be divided between those that advocate raw veganism or vegetarianism, those that advocate a raw omnivorous diet, and those that advocate a 100% raw carnivorous diet.”(Wikipedia) With this cooking temperature limitation in mind, the throwdowners came up with exciting dishes that really surprised our palates. Two people in particular thought outside the box by combining tradition with innovation. JF’s and Cat’s Shepherd’s Pie Tuna Tartar was original, fresh, and flavorful, enabling them to score top grades across the board. Find out how they did it!
“They say you have to get back to basics sometimes. Well, on this one, when Moreau and I decided to team up, it just felt natural to get back to the Classique du Québec. Growing up, I was never a big fan of Pâté Chinois, but you would think that if you switch beef for Sushi grade Tuna, things would get exciting. And they did…
Next up… Switch the powder cheese in your Kraft Dinner for 25 year old Parmegiano Regiano; Switch the beef in your burger for a big truffle; Louis 13 Cognac can only taste better when refined with Dr. Pepper. You catch the drift…” -JF
Ingredients (serves 6)
8 oz sushi grade tuna
3 tb chopped cilantro
3-4 tb lime juice
2 cloves garlic minced
1 tsp kosher salt
1 can hearts of palm
1 red thai chili pepper (optional)
- Puree hearts of palm in a blender until smooth. Add olive oil while blending to help puree. Set aside.
- Chop the mango in small cubes. Set aside.
- Cut tuna into bite-size cubes and toss in olive oil. Add cilantro, lime juice, garlic and salt. You can thinly slice some red thai chilis to add some kick. Toss all of the ingredients together.
- Using a cylindrical metal mould, put the tuna first, then the mango and top off with the faux mashed potatoes (aka hearts of palm puree).
Enjoy this tasty classic!