A quick and easy recipe that will make us seem like real chefs, at least in the loving eyes of our husband. 🙂
- Cost: Medium
- Rest time: 1 Hour 36 Minutes
- Preparation time: 5 Minutes
- Portions: 1
- Cuisine: Italian
Ingredients for the Tuna Tartare
The main ingredient is tuna, which must be flash-frozen.
- 3.5 oz tuna (flash-frozen and cut by knife)
- to taste extra virgin olive oil
- to taste black pepper
- to taste salt
- 1 lemon (grate the zest of an untreated lemon)
Tools
For the preparation you will need:
bowl, I bought these 4 Round Bowls which I use to serve both salad and soups, they are stackable, can be used in the microwave, in the fridge to store food, and are very aesthetically pleasing.
cooking ring mine are these, chosen for a good balance between quality and price.
- 4 Bowls Round Bowls
- 3 Cooking Rings Guowall Stainless Steel Cooking Ring
Steps
Take the tuna fillet (already flash-frozen) and, with a sharp knife, first cut it into slices and then into cubes. Remember, the more you work the tuna, the better the tartare will be.
Transfer it to a bowl, season with oil, pepper, salt, and finally grate the zest of an untreated lemon.
Use the cooking ring to give it the characteristic shape, and if you want, add a bit of lemon juice just before serving, do this only right before eating it, otherwise, it turns white.
Tip:
To eat raw tuna, it must be flash-frozen in a home freezer for 96 hours at a temperature of -0.4°F, as indicated by the Ministry of Health: https://www.salute.gov.it/imgs/C_17_opuscoliPoster_196_allegato.pdf
FAQ (Questions and Answers)
Is it better to cut the tuna by knife or mince it?
Using a precise and regular knife cut preserves the texture and flavor of the fish. Blending it can make it mushy and less pleasant.
How long should the tartare be marinated?
The marinade is brief: no more than 15 minutes. Excessive marinating can “cook” the fish and alter its texture and flavor.
Can I prepare the tartare in advance?
You can cut and season the tuna just before serving, but do not leave it marinated for hours. If you want to prep in advance, keep the raw cut tuna without seasoning, covered with cling film, and store it in the fridge for up to 24 hours.
