Wildebeest's BC Albacore Tuna Tartare with Fresh Radish and Raw Egg Yolk

Freshline Staff -

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Ian McHale, Head Chef from Wildebeest: Ian’s culinary journey started as a bet between friends, and 9 years later he still staying true to his bet. His favourite dish to cook is pasta. When he’s not in the kitchen Ian can be found eating, hiking, traveling, camping, and skiing. Find Ian at one of Gastown’s beloved restaurants, Wildebeest.

Prep Time: 15 Minutes

Serving Size: Serves Two Adults

Skill Level: Easy

Ingredients

  • • 1 tsp. of fresh radish
  • • 1 shallot
  • • 2 egg yolks
  • • 1 lemon
  • • 1 tsp. of chili flakes
  • • 1 tsp. of wholegrain mustard
  • • 2 x 250g troll-caught BC albacore tuna portion
Shop Chef-Quality Ingredients

Instructions

Pickled Radish Mix

  1. Dice fresh/pickled radish into fine cubes; You can use any pickle you really enjoy such as gherkins or banana peppers.
  2. Peel and dice 1 shallot and mix together with the radish cubes.
  3. Separate the egg yolk from the egg white (careful, don’t break the yolk) from two raw eggs and place them in a small bowl.

BC Albacore Tuna

  1. Take 2 x 250g of thawed albacore tuna and dice into 1cm cubes.
  2. Add 1 tbsp. of chilli flakes, 1 tbsp. of whole-grain mustard, a dash of salt, the radish mixture and juice from 1 half lemon.
  3. Give the tuna a good mix by folding it over itself with a spoon. Be careful not to break the tuna up as it is a very fragile protein.

Assembly

Gently place the seasoned tuna into a ring mould, or simply arrange neatly in a puck shape. Next, create a small indent at the top of the tartare and place the unbroken egg yolk gently on top. Enjoy with salt and vinegar chips or a nice loaf of bread!

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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