Page 94 - Tracy Anderson Magazine - Fall 2021

TUNA TOMATO TARTARE WITH LIME

(serves 2 to 4)

INGREDIENTS ¼ tsp fish sauce
1 lb yellowfin tuna, small 1 tsp salt
diced 2 Tbsp parsley, finely
4 Roma tomatoes, small diced chopped
1 small shallot, finely minced 2 heads radicchio, leaves
removed, washed and cut in
2 Tbsp capers
half to make cups
1 lime, juiced and zested
2 Tbsp chives, cut (for garnish)

1. In a bowl, mix together yellowfin tuna, Roma tomatoes,
and shallot. Add capers, lime juice and zest, and fish sauce,
then season with salt.
2. Mix in parsley, taste for seasoning and adjust with more
salt or lime juice as needed.
3. To plate, spoon tuna tomato tartare into radicchio cups
and top with chives for garnish. Serve chilled.

LEMONGRASS ROASTED BRANZINO (serves 4)

INGREDIENTS
2 lemons, sliced into rounds
2 whole branzino, about
1½ lbs each 3 Tbsp sesame oil
2 stalks lemongrass, sliced thin 1 tsp salt
1-inch piece ginger, cut into Salad greens (for serving)
thick slices Lemon wedges (for garnish)

1. Preheat oven to 425°F. Place both whole branzino on a
parchment-lined sheet tray, cut slits into top of skin, then
stuff cavity with lemongrass, ginger, and lemon slices.
Drizzle sesame oil over top and sprinkle with salt.
2. Bake for 20 to 22 minutes, until fish is cooked all the way
through.
3. To serve, cut fillets off branzino and serve atop salad
greens, along with lemon wedges for garnish.

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