The Chew: Tuna Tartare With Bagel Chips & Radishes

The Chew: Tuna Tartare With Bagel Chips & Radishes

Jacques Pepin joined The Chew for their All Star Cocktail Party. The legendary and incredibly talented chef has been to some memorable cocktail parties, including one in East Hampton and his own wedding 50 years ago! Jacques wanted to share a recipe from his newest book “Jacques Pepin Heart & Soul In The Kitchen.” Because he was never able to enjoy raw fish as a kid, he loves to now make and eat Tuna Tartare. Before he began cooking, he sharpened his knife on the back of a plate, explaining that ceramic is stronger than steel, so it’s actually a great way to do it!

As impressive as this dish is, anyone can make it at home! Click next page to get the recipe.

The Chew: Tuna Tartare With Bagel Chips & Radishes Recipe Ingredients

• 1/2 tsp salt
• 1/4 C mild onion – finely chopped
• 3-4 large radishes – trimmed
• 1/8 tsp freshly ground black pepper
• 12 oil cured black olives – halved, pitted
• 1 1/2 tbsp chives – chopped
• 8 oz cleaned tuna steak – cut into 1/2-inch pieces (about 2 C)
• 1/2 tsp cayenne hot sauce
• 2 tbsp scallions – minced
• 1/8 tsp salt
• 16 bagel chips
• 1 1/2 tbsp walnut oil

The Chew: Tuna Tartare With Bagel Chips & Radishes Recipe Directions

For the Tuna:

1. Combine the tuna, Tabasco, scallions, salt, and onion in a bowl
2. Cover and and store in the fridge

To Serve:

1. Grate enough radishes using the large holes of a box grater, to measure 2 C
2. Season the grated radishes with salt and pepper
3. Divide the radishes among four plates and spread them out to make a ring on each plate
4. Spoon the tuna mixture into the radish rings
5. Stand four bagel chips around the tuna, then scatter olives over the radishes
6. Add a drizzle of oil and chives, then serve