Tuna Tartare Recipe
This tuna tartare recipe is s stunning cross between Japanese Sashimi and European Steak Tartare. It’s no wonder why the Japanese love Tuna: it actually typifies their whole cuisine, it’s subtle, delicate, yet powerful and simply magnificent food. Some call it the beef of the sea.
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!
There are many varieties of tuna: bluefin, yellowfin, albacore, skipjack, plus many more. 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 sashimi dish.
The tuna tartare recipe below is one of my favorites: a cross between a Japanese Sashimi and a European Steak Tartare. It’s refreshingly light, delicate and sumptuous. I hope you enjoy it!
- 1 egg yolk
- 14 grams Dijon Mustard
- 2 anchovy fillets finely chopped
- 5 grams Tomato Sauce (ketchup)
- 2.5 grams Worcestershire Sauce
- tabasco sauce
- pepper freshly ground
- 28 milliliters salad oil corn or soy
- 28 milliliters Cognac
- 1/2 small onion finely chopped
- 28 grams capers rinsed
- 28 grams gherkins finely chopped
- 2 sprigs flat leaf parsley finely chopped
- 280 grams fresh tuna finely diced
- Place the egg yolks in a large stainless-steel bowl & add the mustard & anchovies.
- Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper and mix well again.
- Slowly whisk in the oil then add the Cognac and mix again.
- Fold in the onion, capers, gherkins and parsley.
- Add the diced fish to the bowl and mix well.
- Divide the fish evenly among the six chilled dinner plates and using the ring mould or spatula, form it into disks on the plates.
- Serve immediately with French fries and toast.