Fresh Tuna Tartare

Tuna tartare is a fresh and refined dish, excellent as an appetizer or a light main course. Here is the recipe with an Italian twist:

Ingredients

• 300 g of sashimi-grade fresh tuna
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 1 tablespoon of salted capers
• A few leaves of fresh basil (optional)
• 1 fresh spring onion or shallot
• Toasted sesame seeds (optional)

Preparation

1. Start by rinsing the salted capers under running water, then dry and chop them finely.

2. Clean the tuna thoroughly by removing any bones or dark parts and cut it into small, regular cubes, about half a centimeter each.

3. In a bowl, put the chopped tuna, add the chopped capers, a bit of salt, a grinding of fresh pepper, and a drizzle of extra virgin olive oil.

4. Finely chop the spring onion or shallot and add it to the tuna.

5. Add the lemon juice and mix all the ingredients gently.

6. Wash and tear a few basil leaves, if you decide to use them, and add them to the mixture to give an aromatic touch to the dish.

7. Let the tartare rest in the refrigerator for about 10-15 minutes before serving, this will help the flavors to bind well.

8. Plate the tartare using a food ring to shape it or arrange it into quenelles with two spoons.

9. As a final touch, sprinkle with toasted sesame seeds for a crunchy contrast.

Interesting Facts

Tartare, a dish of French origin, owes its name to the Tatars, the Central Asian people who, according to legend, used to tenderize meat under their saddles while riding. The modern version with raw fish is a contemporary adjustment that enhances the freshness of high-quality fish like tuna.

For an optimal pairing, you might serve the tuna tartare with a glass of fresh and fruity Pinot Grigio, which will complement the delicacy of the fish without overpowering its flavor.