This recipe is the next generation of tuna tartare from decades past. The addition of the herbs and flavorings to the tuna is delicious, and the contrast of the seared exterior and almost raw interior of these skewers makes them special.
8 to 12 (8-inch) bamboo skewers
11/4 pounds tuna steaks
1/2 cup chopped fresh parsley
2 shallots, chopped
3 tablespoons small capers, drained and rinsed
2 tablespoons prepared horseradish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste
For dipping:
1 cup Easy Aïoli
1. Soak the bamboo skewers in cold water to cover. Rinse tuna and pat dry with paper towels, and cut into 1-inch pieces, discarding sinews. Place tuna cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not solid. Chop tuna in a food processor using on-and-off pulsing.
2. Place tuna in a mixing bowl and add parsley, shallots, capers, horseradish, lemon juice, mustard, salt, and pepper. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the tuna mixture. Cover skewers with plastic wrap, and refrigerate for at least 30 minutes.
3. While tuna skewers chill, prepare a hot charcoal or gas grill, or preheat the oven broiler. Grill skewers for a total of 4 to 6 minutes, uncovered if using a charcoal grill, turning them gently with tongs to brown all sides. Serve immediately, accompanied by the bowl of Easy Aïoli sauce for dipping.
Note: The tuna mixture can be prepared up to 6 hours in advance and refrigerated, tightly covered.