Tuna Tartare

Tuna Tartare
One of the great advantages to being next to the ocean is the abundance of really fresh seafood. One of the disadvantages to being in a rented house is having to use the ubiquitous electric stove. I perfer gas, if only because it is very forgiving for the amateur cook. So after the first day and night of burning food and boiling over the potatoes, I decided to do something cold for the next evening’s dinner. Luck was with me and the Seamark grocery store had a quantity of sushi grade tuna for sale. Since I didn’t have sticky rice for the sushi, I opted for a dinner of Tuna Tartare. Delicious! It would have been even better made with smoked sea salt, but the salt air from the ocean was the best stimulant for the appetite and I don’t think that anybody noticed my omission.

This would make an easy and elegant centerpiece for a buffet table or a great starter for a small dinner party.

Herewith: Tuna Tartare for Four.

3/4 to 1 lb. of sushi grade tuna, chopped.

Juice of 1 lemon

1 TBS of Olive Oil.

2 TBS. of Red Onion, minced.

4 fillets of anchovies, minced, smashed or otherwise pulverized.

1 tsp. of capers.

6 cornichons (or other small dill pickles), chopped

Sea salt or smoked sea salt to taste.

Fresh cracked pepper to taste (I like a generous sprinkling.)

1 TBS of fresh parsley, finely chopped.

1 clove of garlic, split in two.

Rub the inside of a salad bowl with the split clove of garlic. Discard the clove. Pour the olive oil, salt and pepper into the bowl and mix. Add the other ingredients and toss to coat. Form into a mound in the center of the plate. Serve with toast points or rye bread or crackers. I also added steamed edamame with Garnish the plate with lemon wedges if you’d like.

Goes wonderfully well with a rosé sparkling wine like Cristalino Roseé Cava.

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