This week’s farmer’s market tartare got a little help from my new purchase, On the Line, Inside the World of Le Bernardin. The recipe I went for first is Seared and Marinated Yellowfin Tuna Tartare “Sandwich” with Ginger Oil. It was good choice. It wasn’t far from my usual Wednesday tartare but improved just enough to seem super fancy and special.

I’ll be working my way through that cookbook and posting the results here (ingredient search willing! I’ve already had to make substitutions).