A Recipe for Tuna Tartare with D’Ussé Sauce from Parlor

Plus an Old-Fashioned Joy Ride

Tuna Tartare with D’Ussé Sauce


by Chef Lara Holland

300 grams of sushi grade Yellow Fin Tuna cut in small chunks 

1/4 pineapple cut in small chunks 

4 green onions finely sliced 

1/4 cup cucumber finely sliced chunks and a sprinkle of pretzel salt

1 Haas avocado 


2 tablespoons sesame oil 

2 tablespoons rice vinegar 

2 tablespoons pineapple juice 

2 tablespoons D’Ussé

1 teaspoon salt 

  • Add all the sauce ingredients in a bowl and mix together. Set aside.
  • Add the cut tuna, green onions, pineapple, and cucumber directly to the bowl of sauce and mix until combined.
  • In a separate bowl, mix together the finely chopped avocado, cucumber, salt, and pepper.
  • Plate your tartare using a pastry ring.

Serves 2 

Old-Fashioned Joy Ride

by Adi Batista: Bar Lead at Parlor

2 oz D’Ussé VSOP cognac

.25 oz cinnamon orange syrup

Dash of Orgeat syrup

3 dashes of Angostura aromatic bitters

1 dash of Angostura orange bitters

Garnish: orange zest and dark cherry

Method: Stirred

Add all ingredients into a mixing glass. Fill with ice and stir for 10 seconds. Strain into a rocks glass over a large ice cube. Garnish with orange zest on the rim then add to a cocktail skewer with a cherry and rest on rim.

For more delicious dishes and  crafted cocktails, visit Parlor at 249-A Peters St. SW, Atlanta, GA 30313 or 

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