Go Back
–+ servings

Tuna Tartare

Luke Mangan
A stunning cross between Japanese Sashimi and French Steak Tartare.
4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine French, Japanese
Servings 6 servings

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

TUNA TARTARE
Tried this recipe?Let us know how it was!