Two Holiday Hors d’oeuvres, Tuna Tartare and Chicken Liver Pâté

Name: Two Holiday Hors d’oeuvres, Tuna Tartare and Chicken Liver Pâté
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 pounds tuna steak very fresh sushi-grade, cut into 1/4-inch cubes; 3/4 cup olive oil; 4 limes zest and juice; 1 1/2 teaspoons wasabi powder; 2 tablespoons soy sauce high quality; 1 tablespoon honey; 1/2 teaspoon red pepper flakes; 2 teaspoons sea salt or kosher; 1 teaspoon freshly ground black pepper; 2 shallots medium, finely chopped; 1 jalapeno pepper diced, seeds removed; 3 Hass avocados ripe, firm, cut into 1/4-inch cubes; 2 teaspoons toasted sesame seeds optional; 1 pound chicken livers cleaned and rinsed under cold water; 2 cups cold milk; 1 cup unsalted butter 2sticks, room temperature, divided; 1 sweet onion large, sliced thinly; 6 egg yolks hard boiled, do not overcook; 2 teaspoons Dijon mustard; 3 sprigs fresh thyme; 2 tablespoons cognac or brandy; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

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23Ingredients

65Minutes

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Ingredients

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4 SERVINGS

2 lb. tuna steak (very fresh sushi-grade, cut into 1/4-inch cubes)

3/4 cup olive oil

4 limes (zest and juice)

1 1/2 tsp. wasabi powder

2 Tbsp. soy sauce (high quality)

1 Tbsp. honey

1/2 tsp. red pepper flakes

2 tsp. sea salt (or kosher)

1 tsp. freshly ground black pepper

2 shallots (medium, finely chopped)

1 jalapeno pepper (diced, seeds removed)

3 Hass avocados (ripe, firm, cut into 1/4-inch cubes)

2 tsp. toasted sesame seeds (optional)

1 lb. chicken livers (cleaned and rinsed under cold water)

2 cups cold milk

1 cup unsalted butter (2sticks, room temperature, divided)

1 sweet onion (large, sliced thinly)

6 egg yolks (hard boiled, do not overcook)

2 tsp. Dijon mustard

3 sprigs fresh thyme

2 Tbsp. cognac (or brandy)

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

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Two Holiday Hors d’oeuvres, Tuna Tartare and Chicken Liver Pâté

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