Wine Train’s Yellowfin Tuna Tartare Recipe

The Napa Valley Wine Train is foremost a restaurant, and they take pride in the gourmet quality cuisine created on their vintage train. The Napa Valley Wine Train is keeping alive the tradition and art of food preparation in a confined space: on board an operating train. Three onboard kitchens allow their chefs to create works of art from scratch and to order.

Under the helm of new executive chef Donald Young, the Wine Train’s menu have taken the quality of four star dining. A showpiece of their restaurant on wheels, is the Vista Dome Car. As one of the first ten full-length domed railcars built, you can enjoy panoramic views of the Napa Valley through the curved glass windows that run the length of the car. It’s a spectacular way to dine in wine country.

We got Chef Young to share his recipe for one of the Dome Car’s appetizers: Yellowfin Tuna Tartare. This no cook appetizer is a perfect summer dish paired with a Napa Valley Pinot Grigio or Zinfandel.

Yellowfin Tuna Tartare, avocado, toasted sesame glaze, fingerling potato crisps, chile white soy vinaigrette

Make 4 servings
For the Tuna Mix
8oz. fine dice #1 grade yellowfin tuna
2tsp fine diced pear
2tsp fine dice shallot
1tsp toasted white and black sesame seeds
3 tbsp. white soy vinaigrette
1tsp chopped chives
1 pinch fresh ground black pepper

Mix all ingredients together and set aside

White soy vinaigrette

Yield 8oz
4oz white soy sauce
2oz rice wine vinegar
2 cloves peeled garlic
1tsp Kimchee base
1tsp fish sauce
1 bunch cilantro
2tbsp Sweet Thai chili sauce

Place all ingredients in blender and mix well. Place in covered container and may be stored in refrigerator for one week.

Toasted Sesame Glaze

Yield 1 pint
¼ cup white toasted sesame seeds
¼ cup black toasted sesame seeds
4oz white soy
3oz rice wine vinegar
4oz canola oil
1tbsp gran white sugar
Place toasted sesame seeds, white soy, vinegar and sugar in blender. Blend and slowly add oil until mixture is smooth and ingredients are well incorporated. Place mixture in covered container and store in refrigerator. May be stored for up to one week.
Avocado Puree:
2ea ripe, peeled and quartered
1oz fresh lime juice
2oz water
Kosher salt to taste
Place all in blender and puree until smooth. Place mix in covered container. May be stored in refrigerator for 2 days.

Crispy Fingerling Potato Chips:

1dz fingerling potatoes
Canola Oil to fry
Kosher salt and fresh ground black pepper to taste

Using a mandolin, thin slice potatoes length wise in long strips, fry chips until golden brown, drain on paper towels and season with salt and pepper.

On a 10” white plate, place a ½ tsp of sesame glaze in the center and pull spoon through mixture. Place a small handful of seasoned chips on top of sesame glaze. At clock positions 3, 6 and 9 place a small dot of avocado puree and pull spoon through mixture. Place 2oz of tuna mix on top of potato chips in center of plate. Spoon 1 tsp of white soy vinaigrette on top of tuna mix and garnish mix with micro basil. Serve and enjoy!

Discover more delicious dining journeys on the Napa Valley Wine Train!

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Author

WineCountry Collective

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