It is extremely important that the tuna you use for this dish has been flash-chilled to eliminate the risk of Anisakis; alternatively, you can buy it fresh and freeze it in your home freezer for at least 96 hours.

To make a good tartare, it is essential to start with a nice piece of tuna fillet, which must be ‘chopped’ with a knife so that the pieces are of varying sizes and therefore have different textures.

Try it with a side dish of oranges and fennel sliced on a mandoline, the flavour and freshness will amaze you!

INGREDIENTS FOR 4 PERSON:

  1. 200g bluefin tuna fillet (blasted)
  2. 2 tbsp lemon juice
  3. 4 tbsp taggiasca variety extra virgin olive oil
  4. Fresh herbs (in this recipe we used savory), but you can also use thyme or oregano depending on your taste and what’s available
  5. salt and pepper
  6. orange zest

INGREDIENTS FOR THE SALAD:

  1. 1 fennel bulb
  2. 1 untreated orange
  3. 1 tablespoon of taggiasca variety extra virgin olive oil
  4. Salt, pepper and a few drops of lemon juice.
  5. A pinch of grated orange zest

Tuna tartare is a very simple and quick starter, yet full of flavour.

  • Cut the tuna into thin slices, then cut these into strips, and finally chop them finely with a sharp knife until you have small cubes; the smaller the pieces, the tastier the tartare will be, provided that they remain small pieces of tuna and not a purée.
  • In a bowl, prepare an emulsion of oil, lemon juice, salt and pepper, plus a grating of orange zest and savory (or thyme, or oregano, or whichever herb you prefer).
  • Now wash the fennel and orange thoroughly, and using a mandoline, slice both into very thin slices. Dress the salad with the same dressing you will use for the tartare.
  • Season the tuna with the dressing at the very last moment; doing so earlier would ‘cook’ the tuna due to the acidity of the lemon. Divide into 4 portions.
  • Now arrange a few thin slices of orange on the bottom of the plates and place the tartare on top of the oranges. Garnish the sides with the fennel and orange salad and… Bon appétit

For wine lovers, we recommend pairing this dish with a glass of Vermentino – Fontanacota DOP .

Let us know if you try out the recipe!

If you have any questions or queries, you can always contact us by email at: [email protected] or call us on: +39 0183 280 132