Tuna Tartare is one of Carolyn Dizon's favorites - I just love it. But it's been done and done and done again. So, often at a restaurant, I'm reluctant to get the tuna tartare because it might just be "so-so." NOT Hung's! Hung's tuna tartare was one of the best I've ever had. IT ROCKED. Choosing the Tuna: The most important thing is that you get the finest quality sushi-grade tuna you can get your hands on. I got Grade A quality Big Eye "superfrozen" tuna steaks from Uoriki Fresh, which can be purchased at Whole Foods, at Pescatore at Grand Central Station in NYC, and also through Uoriki Fresh's Web site www.minus76.com. These tuna steaks are fabulous because they really are fresher than fresh, and their bright red color is natural, not from Carbon Monoxide treatment. (Learn more about superfrozen fish in the "Bonus Materials" section.

I sliced removed the part with the gristle and then sliced the tuna to create four thinner slices of each steak.

Then, I chopped the tuna to a small sized tartare. Each piece was about 3mm x 3mm.

Next it was time to chop up the chives.

And also to add the paprika. I purchased a good robustly colored organic paprika.

I then combined all the ingredients but the tuna in a serving bowl.

I then combined the chopped tuna with the other ingredients to create the tuna tartare.

Making the Egg Vinaigrette: To make the egg vinaigrette, I first had to hard boil two eggs.

Once the eggs were hard boiled and then cooled, I passed them through an egg slicer from three different angles to achieve a uniform and fine chop.

I placed the finely chopped eggs in a bowl.

In another bowl I was preparing the vinaigrette for the egg vinaigrette, which started off with standard store bought mayonnaise.

To the mayonnaise I added the sherry vinegar and the sugar, salt and the finely chopped eggs.

Preparing the White Asparagus: All that was needed of the white asparagus was the tips.

Then just chop away the tips of the asparagus and blanch them until tender. Then make a dressing consisting of a minced shallot, some sherry vinegar, salt and pepper, and some extra virgin olive oil.

After all the ingredients to the dressing have been emulsified with a small whisk or fork, the dressing should look like this:

Once the dressing is prepared, the asparagus tips can be gently tossed in the dressing. The Nicoise Olives: Chose the darkest nicoise olives you can find.

Then just pit and finely chop the olives.

Plating the Dish: Plating the dish turned out to be the greatest challenge. The recipe calls for toasted brioche, but I found that the brioche dominated the plate, when I wanted the star to be the luscious and absurdly red tuna tartare. The tartare was plated on top of the chopped nicoise olives, and a little bit of the egg vinaigrette was spooned next to the tuna, and a few asparagus tips were placed on the plate to provide balance (and to be eaten as well). Finally, for garnish, a bit of paprika and a bit of the chopped chives were scattered on the plate.

My Suggestions To Make This Already Great Dish Even Better: I do wish I had plated it on smaller plates and used smaller toast points, so that the tuna really showed through as the star. One small and very minor point is that I might have preferred regular toast points to the sweet flavor imparted by the brioche toast points. But other than that one small detail (which is just a matter of taste preference), this dish was perfect. Final Word On this Dish: It's the combination of flavors that makes this one of the best tuna tartares ever. The brininess or the olives and the acidy from the egg vinaigrette and the dressing on the asparagus tips truly bring out the unctuous quality and delicate flavor of top quality sushi grade tuna. BONUS MATERIAL!!!! What is "Superfrozen" fish? Superfreezing is a process of fast freezing to ultra low temperatures which brings a product to its "Eutectic Point" as quickly as possible. The Eutectic Point (EP) is the temperature at which all activity stops absolutely. At temperatures of -76F, the EP is reached and all the water in the cells of the product is completely frozen and all microbial decomposition brought to a standstill. At temperatures of below -76F it is possible to transport or store foodstuffs for an "infinite" period without loss of quality. Oxidation is halted and therefore, superfrozen tuna will maintain its bright color for the normal 3-5 after defrosting, just as fresh tuna would. This process is similar in concept to the process used in the medical field, particularly in preserving blood at blood banks. Similarly also, when superfrozen tuna is defrosted, it revives to exactly that moment it was frozen. Superfreezing, essentially therefore, stops time absolutely. It halts the natural decay that begins on death, such that the fish stands still in time from the point of catch until defrosted -- making it the freshest product possible when it reaches the chef's kitchen.