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Tuna Tartare

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 Gabriele Corcos and Debi Mazar
Show: Extra Virgin Episode: The Man of Montauk

Photo: Tuna Tartare

TOTAL TIME: 25 min
Prep: 25 min
Inactive Prep: --
Cook: --
 
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
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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.

Notes

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.

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  • on March 03, 2013

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    This was delightful...so fresh and flavorful. I made this last night with a friend during a "foodie night" where we made a whole bunch of new recipes. Have to say, this was the best, despite being the simplest. We picked up some tuna at the sushi counter at our local Wegman's, it was a beautiful dark fleshed filet. Initially put it on the endive as per the recipe, but I'm not a huge fan of that (too bitter for me so luckily we'd also picked up some seaweed rice crackers. LOVED it on them. The hint of basil and mint was outstanding. A thin slice of pickled ginger on the cracker was a nice addition. You could perhaps do this on hollowed-out cucumbers, thin slices of apple or pear...you name it!

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