Printable Area
Tuna Tartare
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 25 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 6 to 8 appetizer servings, 40 to 50 hors d'oeuvres servings
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.
NotesCook'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.