12 ounces sushi-grade tuna, raw
1 large shallot, minced (¼ cup)
¼ cup Champagne vinegar
¼ cup avocado or walnut oil
2 limes, juice and zest, finely grated
1 teaspoon pink peppercorns, plus more for the garnish, smashed with the side of a knife
¼ cup basil leaves, thinly sliced
Kosher salt and freshly ground black pepper
Endive leaves, for serving (optional)
1. Freeze tuna for 15 minutes to make cutting easier, and place a metal mixing bowl in the refrigerator. Remove the tuna from freezer and, with a very sharp knife, cut into ¼-inch cubes and place in a chilled bowl.
2. Whisk the shallot, vinegar, oil, lime juice and zest, and peppercorns in a small bowl.
3. Pour the vinaigrette over the tuna. Add the basil and fold together just to combine. Taste and adjust seasoning with salt and pepper.
4. Plate the portions individually using a ring mold or biscuit cutter to shape them neatly. Alternatively, scoop the tartare into endive leaves for sophisticated finger food.