Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:

Lemon Gelee:
4 lemons
1 cup vegetable broth
1 sheet gelatin
2 lbs. fresh tuna
4 slices sourdough bread
3 Tbs. lemon juice
4 hard boiled eggs
2 Tbs. chiffonaded parsley
2 Tbs. chiffonaded chives
2 Tbs. chiffonaded chervil
2 Tbs. chiffonaded tarragon
2 Tbs. chiffonaded cilantro
2 Tbs. olive oil, plus extra for plating
salt and pepper
4 tomatoes
2 shallots, finely chopped
1 Tbs. fennel seeds
1 Tbs. dill seeds

Directions:

1. For the Lemon Gelee: Cut the zest off of the lemons.
   
2. In hot broth, add the zest and let soak for 30 minutes.
   
3. Drain the zest out of the broth. Add the gelatin to the broth and soak for a few minutes to dissolve.
   
4. Refrigerate for 30 minutes, or until jelled.
   
5. Cut tuna into small dice with no sinew.
   
6. Cut bread into small dice, same as the tuna, and soak tuna and bread in lemon juice.
   
7. Peel eggs and crush with a fork.
   
8. In a small bowl mix tuna, eggs, herbs, olive oil, salt and pepper. Keep refrigerated.
   
9. Blanch, peel, halve, and remove seeds from the tomato. Slice tomatoes.
   
10. Garnish plate with lemon gelee to one side of the plate.
    
11. Lay one slice of tomato on the plate, and layer top with the tuna tartar.
    
12. Add center slice of tomato and add more tartar.
    
13. Add remaining slice and tartar and finish with a tomato slice.
    
14. Sprinkle tomato with shallots, fennel and dill seeds.
    
15. Make a small pool of olive oil on the plate and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.