One of my favourite dishes is definitely ‘tartare’ of tuna.
A ‘tartare’ is a French dish, made with chopped, fresh, raw fish and brought to taste with spices and fresh herbs.
While we were sailing, my husband caught lots of fish.
I took advantage to try out a whole variety of tartars.
This is one of my favorites. Enjoy!
FRENCH TARTARE OF TUNA
What do you need?
• 400 gram sashimi quality tuna fillet
• 1 tbsp. freshly chopped coriander
• 4 sprigs spring onion
• 1 tbsp. capers
• 4 small pickled cucumbers
• 1 tsp. Dijon grain mustard
• 1 tomato
• 1 tsp. extra virgin olive oil
• Pinch of salt
• Pinch of pepper
Dice the tuna in cubes of approximately 1 cm.
Chop the spring onion and parsley finely.
Remove the seeds from the cucumbers and cut into small cubes.
Halve the tomato and squeeze out the seeds and liquid.
Dice the tomato in parts of maximum 1 cm.
In a salad bowl, put all the ingredients for the “tartare” together and toss gently until everything is nicely spread.
Take a small bowl, fill it up with the tartar and push gently with a fork.
With a plate cover the bowl and reverse. This should give a nice shape.
You can also use a cooking ring.
Serve as an entrée with crackers or toasted bread.
Maybe less common, but personally I also like to serve this dish as a main dish, or as a lunch, with cold sushi rice.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.