Tuna tartare summer recipe, an easy, quick, and light dish that will allow you to prepare dinner in just a few minutes after a day at the beach.
I bought tuna at the supermarket already flash-frozen and ready to eat, if you don’t like eating it raw, you can cook it, and the result will still be excellent.
Regarding the rice, I used Carnaroli, but if you want a beautiful chromatic effect, I recommend using Venere rice.
To prepare this recipe, you will also need an avocado, some crushed pistachios, and grated parmesan to make the wafers.
This dish is simple, but to achieve a perfect result, you will need to pay attention to how the various ingredients are seasoned.
I also recommend this easy and quick recipe for dinners with friends because it can be prepared before the guests arrive.
But, without further ado, let’s make this tuna tartare summer recipe together, eh belin how good it is!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients: Tuna Tartare Summer Recipe
- cup Carnaroli rice
- 1 avocado
- 3.5 oz tuna (flash-frozen)
- cup grated parmesan
- to taste lemon juice (or lime)
- to taste pepper
- to taste salt
- to taste extra virgin olive oil
Tools: Tuna Tartare Summer Recipe
- 1 Pot
- 1 Food Ring
Steps: Tuna Tartare Summer Recipe
Cook the rice, drain it, and season it with a drizzle of oil.
Meanwhile, heat a skillet, sprinkle the bottom with grated parmesan, and prepare the wafers.
Cut the avocado into pieces not too small and season with lemon, pepper, and salt.
Season the tuna with a dressing of lemon, extra virgin olive oil, salt, and pepper.
With the help of a food ring, start composing the tartare, beginning with the rice.
Add the seasoned avocado.
For the final layer, add the tuna.
Add the pistachios.
Here is our tuna tartare.
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FAQ (Questions and Answers)
How to replace rice?
You can use burrata, it seems like a bold pairing, but I assure you it’s delicious.
I don’t like avocado, how to replace it?
Sometimes I have replaced avocado with mango, and you will achieve a beautiful chromatic result as well.
Can it also be proposed as an appetizer?
Of course, although I usually serve it on a bed of salad instead of with rice.
