At Contra and Wildair, improvisation is essential. With their market-driven menu and an allergy to doing the same old thing each night, chefs Jeremiah Stone and Fabian von Hauske are constantly serving up inventive new takes on simple ingredients. And we're not the only ones who have taken notice: that creativity is a skill that propelled them from rookie entrepreneurs to Lower East Side wonder boys almost immediately after opening their first restaurant, Contra, this past summer. Here, for your weeknight pleasure, they've shared a dish—featuring crispy sourdough topped with a slightly smoky tuna tartare—that you'll be able to whip up like one of the pros.
- ½ lb. belly and loin of tuna
- 1 tbsp. mayonnaise
- 1 smoked chili
- 6 tbsp. lemon juice
- 1 tomato, diced
- 1 garlic clove, minced
- 4 slices sourdough bread
- 2 scallions, thinly sliced
- 1 small bunch agretti
- salt to taste
- Dice the tuna into small pieces.
- In a bowl, mix tuna with mayonnaise and smoked chilis, then season with lemon juice and salt.
- Brush bread slices with tomato and garlic, then press onto a heated pan until they’re flat and crispy.
- Remove bread from pan and top with tuna, chopped fresh tomato, and garnish with scallions and agretti.
What to wash it down with? That part is entirely up to you.