Balsamic Tuna Tartare | Celia's Gourmet Foods Cookbook

Balsamic Tuna Tartare

SEAFOOD 137 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Balsamic Tuna Tartare
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Balsamic Tuna Tartare

The very best tuna -- sushi-grade -- is crucial for tartare. It is also important to season the tuna as lightly as possible so the delicate taste of ultra-fresh raw fish comes clearly through.

Ingredients

Directions

  1. In a large bowl, combine the shallots, capers, jalapeno, chives and parsley; set aside.
  2. Trim and discard any skin, bone and/or membrane from the tuna. Cut the tuna into 1/4-inch-thick slices, then cut it into 1/4-inch-wide strips and finally cut into 1/4-inch dice. Add the tuna to the shallot mixture and stir gently to combine. Add the oil and stir gently to combine. Repeat with the vinegar, then with the lime juice. Season with salt, pepper and additional oil, vinegar and lime juice to taste and toss gently to combine. Devide the tartare evenly among 4 inpidual plates and garnish with lime and parsley.
  3. Cover and refrigerate for 10 to 15 minutes prior to serving. Tartare is best served within 30 minutes because the acid in the lime juice and vinegar start to "cook" the fish.

Balsamic Tuna Tartare



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Balsamic Tuna Tartare

The very best tuna -- sushi-grade -- is crucial for tartare. It is also important to season the tuna as lightly as possible so the delicate taste of ultra-fresh raw fish comes clearly through.

Ingredients

Directions

  1. In a large bowl, combine the shallots, capers, jalapeno, chives and parsley; set aside.
  2. Trim and discard any skin, bone and/or membrane from the tuna. Cut the tuna into 1/4-inch-thick slices, then cut it into 1/4-inch-wide strips and finally cut into 1/4-inch dice. Add the tuna to the shallot mixture and stir gently to combine. Add the oil and stir gently to combine. Repeat with the vinegar, then with the lime juice. Season with salt, pepper and additional oil, vinegar and lime juice to taste and toss gently to combine. Devide the tartare evenly among 4 inpidual plates and garnish with lime and parsley.
  3. Cover and refrigerate for 10 to 15 minutes prior to serving. Tartare is best served within 30 minutes because the acid in the lime juice and vinegar start to "cook" the fish.

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