Seafood » Tuna Tartare
Robert Sisca, Executive Chef of Bistro du Midi will instruct you to impress your guests with a simple, refined appetizer. He mixes firm, cold sashimi-grade tuna with flavors inspired from Southern French cuisine. Capers, cornichons, horseradish oil and lemon juice all lend to the even flavor balance of saltiness, acidity and heat. Robert serves the tartare on a toasted baguette with an herbaceous verde sauce.