1 3/4 pounds fresh tuna
16 anchovy fillets
1/3 cup capers, drained
1 Tbs. grated horseradish
2 Tbs. grainy mustard
1 Tbs. Dijon mustard
2 Tbs. finely chopped parsley
2 Tbs. finely minced shallots
1/2 tsp. hot pepper sauce
1 egg yolk
1/4 cup fresh lemon juice
2 Tbs. olive oil
Preparation:
Place tuna in airtight plastic food bag and freeze 2 hours. Thaw in refrigerator. Remove and discard any dark flesh. Finely chop remaining fish by hand.
Place 4 plates in refrigerator to chill.
Chop 12 anchovies together with capers and place in mixing bowl. Add horseradish, mustards, parsley, shallots and hot pepper sauce to taste. Add egg yolk and lemon juice and mix well. Slowly beat in oil, mixing until absorbed. (Tartar mix may be prepared up to 2 hours in advance and kept in refrigerator to this point.)
Add tuna to mixing bowl and mix gently. Then, using 2 forks, mash fish with tartar mix to blend. Mound on chilled plates and decorate with remaining 4 anchovies.
Serving Suggestion:
Serve immediately with accompaniment of warm toast or fresh dark bread.
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