The success of this dish is all about finding the freshest ingredients. It's worth the effort! Get your tuna the day you're going to use it and from the best source possible. This recipe uses 2 tuna steaks - you can easily make it with one steak instead. Just halve all of the other ingredients to make a smaller amount.
Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Tuna Tartare
Total:
25 min
Active:
25 min
Yield:
6 to 8 appetizer servings, 40 to 50 hors d'oeuvres servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
6 to 8 appetizer servings, 40 to 50 hors d'oeuvres servings
Level:
Easy

Ingredients

  • 10 leaves fresh mint, finely sliced (chiffonade), plus more for garnish
  • 6 leaves fresh basil, finely sliced (chiffonade) , plus more for garnish
  • 2 sushi-grade tuna steaks (1 1/4-inch thick), 1/4-inch dice
  • Zest of 1 lemon, plus lemon wedges for garnish
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, optional
  • Flatbread crackers, broken into bite-size pieces, for serving
  • Endive leaves, cut into 1- to 2-inch pieces, for serving

Directions

Combine the mint, basil, tuna and lemon zest in a large bowl and stir gently. Taste and season with sea salt and freshly ground pepper. Add the extra-virgin olive oil, if using.

Spoon generous portions of tuna onto the crackers or endive pieces. Garnish with lemon wedges, mint and basil sprigs. Serve immediately.

Cook's Note

For entertaining, the tuna can be diced in advance and kept well chilled in the refrigerator, then dressed when it's time to serve.

Categories:

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