Tuna Tartare

Recipes | Assembling | Brunch | Raw Serves 4 as an entrée Tuna Tartare

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.

Ingredients:

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 
 

Method:

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. 
 

Notes:

Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before dicing.

Alternative species:

Atlantic Salmon, Swordfish, Yellowtail Kingfish.

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