{"id":1953,"date":"2026-05-05T15:32:06","date_gmt":"2026-05-05T13:32:06","guid":{"rendered":"https:\/\/www.oliobenza.it\/?p=1953"},"modified":"2026-05-11T17:56:35","modified_gmt":"2026-05-11T15:56:35","slug":"tartare-di-tonno-con-insalata-di-arance-e-finocchi","status":"publish","type":"post","link":"https:\/\/www.oliobenza.it\/en\/tartare-di-tonno-con-insalata-di-arance-e-finocchi\/","title":{"rendered":"Tuna tartare with orange and fennel salad"},"content":{"rendered":"

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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.<\/p>\n

To make a good tartare, it is essential to start with a nice piece of tuna fillet, which must be \u2018chopped\u2019 with a knife so that the pieces are of varying sizes and therefore have different textures.<\/p>\n

Try it with a side dish of oranges and fennel sliced on a mandoline, the flavour and freshness will amaze you!<\/p>\n<\/div>

INGREDIENTS FOR 4 PERSON:<\/p>\n

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  1. 200g bluefin tuna fillet (blasted)<\/li>\n
  2. \n2 tbsp lemon juice<\/li>\n
  3. 4 tbsp taggiasca variety extra virgin olive oil<\/a><\/b><\/li>\n
  4. \nFresh herbs (in this recipe we used savory), but you can also use thyme or oregano depending on your taste and what\u2019s available<\/li>\n
  5. \nsalt and pepper<\/li>\n
  6. \norange zest<\/li>\n<\/ol>\n

    INGREDIENTS FOR THE SALAD:<\/p>\n

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    1. 1 fennel bulb<\/li>\n
    2. \n1 untreated orange<\/li>\n
    3. 1 tablespoon of taggiasc<\/b>a variety<\/b> extra virgin olive oil<\/b><\/a><\/b><\/b><\/li>\n
    4. \nSalt, pepper and a few drops of lemon juice.<\/li>\n
    5. \nA pinch of grated orange zest<\/li>\n<\/ol>\n<\/div>

      Tuna tartare is a very simple and quick starter, yet full of flavour.<\/b><\/h4>\n<\/div>
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