The raw tuna tartare is an easy and delicious dish that allows you to savor the flavor of this fish. The secret to good tuna tartare is the dressing used to season it. There are also some rules to follow since it involves raw fish.
If you like tartare, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 362.61 (Kcal)
- Carbohydrates 1.04 (g) of which sugars 0.41 (g)
- Proteins 32.41 (g)
- Fat 26.18 (g) of which saturated 7.04 (g)of which unsaturated 7.08 (g)
- Fibers 0.44 (g)
- Sodium 646.27 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.58 oz fresh tuna (fresh)
- 2 tablespoons extra virgin olive oil
- 1 lemon (organic)
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Spoon
Method
Here’s how to perfectly prepare a delicious raw tuna tartare at home with a light and delicate marinade.
When preparing a raw dish, it is important that the tuna has been blast chilled to prevent bacterial growth. If you cannot use blast-chilled tuna and do not have a blast chiller at home, follow the health ministry’s guidelines.
Freeze the tuna for at least 96 hours (4 days) in the home freezer before thawing and consuming it raw.
A safe alternative is to purchase pre-blast-chilled tuna or tuna for tartare. I use red tuna for this delightful dish.
First, squeeze the organic lemon to obtain a couple of tablespoons of juice. Do not discard the peel, but grate it and keep it aside to add to the lemon juice.
Start the preparation by cutting the tuna into coarse cubes (approximately half an inch per side). Now add the extra virgin olive oil. Mix with a spoon and add the pepper.
All that’s left is to complete the tartare with lemon juice and salt. If you are not serving the tartare immediately, I recommend adding the salt at the end to prevent oxidation.
If you like spicy notes, you can add a tablespoon of mustard to the tuna tartare dressing. For a sweet note, replace the lemon with orange.
Your tuna tartare is ready!
Plating Tips:
Now that your tuna tartare is ready, it’s time to decorate it. You can complete the dish with edible flowers or some grapefruit cubes.
