Assembling | Brunch | Raw
This simple recipe is a great way to use up the off-cuts of sashimi tuna after making sushi. It’s also a gentle introduction to raw fish for those who aren’t too sure and, if the tartare is spread on the baguette slices, it makes a great canapé.
Serves 4 as an entrée
200g sashimi-grade tuna, finely diced (see notes)
½ small Lebanese cucumber, seeded and finely diced
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped chives
2 teaspoons small salted capers, rinsed and dried
2 tablespoons crème fraîche or sour cream
Salt flakes and freshly ground black pepper, to taste
50g wild or baby rocket, washed and dried
A little extra virgin olive oil
1 lemon, quartered
12 slices of toasted baguette, to serve
Combine tuna with cucumber, parsley, chives, capers, crème fraîche, salt and pepper and stir gently to combine. Cover and chill.
Toss the rocket with a pinch of salt and a drizzle of olive oil and arrange on one side of each plate. Place a neat scoop of tuna mixture beside the rocket, sprinkle with salt and serve with a lemon wedge and slices of toast on the side.
Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before dicing.
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