Tomato and Lemon Tuna Tartare
Fun fact about me: I’m allergic to all fish except tuna! Yes, yes, it’s possible, and I’m glad because tuna is really versatile and a superb source of protein. To show it off to its best advantage, I think there’s nothing better than a good tuna tartare! This one is in honor of one of my favorite tapas: pan con tomate! Honestly, this recipe is a revelation, I just couldn’t stop!
I tasted it with chips and it was exquisite!
Enjoy!
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- Preparation time: 25 minutes
- Servings: 4
Ingredients
Aïoli
- 1/4 cup (55 g) mayonnaise
- 2 teaspoon (10 ml) lemon juice
- 1 small clove garlic, minced
- 1 pinch salt
Tuna Tartare
- 1 ripe tomato, grated
- 2 tablespoons (30 ml) finely chopped French shallot
- Zest of 1 well-washed lemon
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 teaspoons (10 ml) white balsamic vinegar
- 1 tablespoon (15 ml) coarsely chopped capers
- 1 small clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) smoked paprika
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 450 g fresh tuna, finely diced
Toppings
- A few capers
- Olive oil drizzle
- Pepper, to taste
- Choice of chips
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Preparation
Aïoli
- In a small bowl, combine all aioli ingredients.
Tuna Tartare
- In a large bowl, combine all ingredients except tuna. Add tuna and gently toss to coat each piece with sauce. Serve with aioli, toppings and your favorite chips!
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