Gourmet Food Recipes | Chef Recipes | Spring Recipes | Cooking Tips - Chef's Pencil- Tuna Tartare by Luke Mangan

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Tuna Tartare
Recipe serves: N/A
A Little Background It’s no wonder why the Japanese love Tuna, it actually typifies their whole cuisine, it’s subtle, delicate, yet powerful and simply a magnificent food. Some call it the beef of the sea. Due to over fishing and dwindling stocks Australia began farming only about 16 years ago at Port Lincoln in South Australia, which is amazing. Today those farms are exporting nearly 10,000 tons of Tuna a year to Japan, the worlds biggest Tuna Market. There are many varieties of Tuna: Bluefin, yellowfin, albacore, skipjack, plus many more. Tuna is absolutely full of good stuff, protein & good oils. There are so many ways of cooking Tuna, and there are even many ways of not cooking and still creating an amazing dish. My recipe attached is one of my favorites, a cross between a Japanese Sashimi and a European Steak Tartare. It’s refreshingly light, delicate and sumptuous. When buying Tuna, as for all seafood, ensure it’s the freshest you can buy. Don’t buy it because it’s the cheapest, because if it is the cheapest, there must be a reason! For this recipe I use Yellowfin, and because you are going to dice this, you can use the off cuts and tail end, and keep the really meaty center cut for a Sashimi dish. I hope you enjoy this recipe.