Tuna Tartare with Thai Curry on California Endive

Contributor: Martin Hamm, Four Seasons Hotel - Philadelphia; courtesy of Cakebread Cellars' American Harvest Workshop

Cakebread Cellars sponsors The American Harvest Workshop, a non-profit, educational effort to increase the appreciation of wine and viticulture and the nutritional and aesthetic qualities of American farm producers. Developed as a working forum in which sommeliers, chefs and food producers could interact with key members of the media and business world, the American Harvest Workshop focuses on developing programs to promote and improve the quality, availability and marketability of American wine and food. Held annually during the harvest, this program provides participants with an opportunity to involve themselves in the excitement of the grape harvest and wine making process, as well as the opportunity to meet Northern California food producers. The hands-on involvement that is an integral part of the American Harvest Workshop promotes understanding and sparks creative new ideas among the participants. The goal of the American Harvest Workshop is to foster friendships during the 4-day event that are carried on and multiplied throughout the country, ultimately leading to a network dedicated to the promotion and utilization of fine American food and wine. California Vegetable Specialties is a long-time participant in the Workshop, and California Endive is often on the winery menu. Chef Martin Hamm of The Four Seasons Hotel in Philadelphia, PA, a participant in the 2004 American Harvest Workshop, developed the following recipe.

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Marinade Ingredients

• 6 tablespoons minced ginger
• 6 tablespoons minced lemongrass
• 6 cilantro leaves
• 3 shallots, minced
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon Thai red curry paste
• 1 1/2 cups chicken stock
• 1 1/2 cups coconut milk

Marinade Instructions

1. IIn a small saucepan, combine the ginger, lemongrass, cilantro leaves, shallots and garlic. Heat over medium heat for 4 minutes, stirring occasionally.
2. Stir in the curry powder and curry paste; cook 2 to 3 minutes or until ginger, shallot and lemongrass are tender, stirring occasionally.
3. Add chicken stock. Bring to a boil; cook 8-10 minutes or until reduced by half.
4. Add coconut milk; cook 10 minutes or until thickened (mixture should coat back of a spoon).
5. Strain; refrigerate until chilled. (Marinade may be made up to 2 days in advance. Cover and refrigerate.)

Tuna Tartare Ingredients

• 1 1/2 pounds sushi-grade tuna, finely diced
• 6 tablespoons minced shallots
• 1 1/2 teaspoons minced cilantro
• 24 California Endive leaves

Tuna Tartare Instructions

1. In a medium bowl combine the tuna, cooled marinade, shallots and minced cilantro; stir to combine.
2. Refrigerate until ready to serve.
3. To serve, place a scant tablespoon of the tartare in each endive leaf; arrange on platter. Serves 8 (3 appetizers per person)

Note

The 2003 Cakebread Cellars Anderson Valley Chardonnay is a perfect partner for the slight spiciness of this appetizer. Curry paste and powder in the marinade provide the heat, while coconut milk smoothes out the flavor.

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