Tuna Tartare Recipe
SERVES: 4 PREP: 15min COOK: 5minPRINT CONVERSIONS
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This a very special recipe, taken from Olimpia Bortolotto of Cecconi’s Flinders Lane new cookbook – La Tavola Della Famiglia. Tuna is a fish IMHO (in my humble opinion),  that is best served raw. This fresh, spicy and delicious combination is a lighter nod to traditional tartare and would make a pretty spectacular start to a dinner party.

You can read my full review of Olimpia’s beautiful new cookbook here.

You'll Need

500g raw tuna

4 small gherkins or cornichons

1 tbs capers (I used the small ones in vinegar)

1/2 Spanish onion

small cucumber, finely diced

1 tbs Dijon mustard

4 tsp Worcestershire sauce

2 tsp Tabasco sauce

2 egg yolks

juice of 1 lemon

salt and pepper

1 tbs parsley, finely chopped

green leaves and focaccia chips, to serve

Method

Ensure the tuna is in one piece and all sinew has been removed, your fishmonger should be able to help you with this.

Finely dice the tuna (or ask your fishmonger to do this for you) and set aside. Finely dice the gherkin, capers, Spanish onion and cucumber.

In another bowl, combine the Dijon mustard, Worcestershire sauce, Tabasco sauce, egg yolks, lemon juice, salt, pepper and parsley to make the dressing.

Combine all the ingredients to make the tuna tartare.

Serve with green leaves and oven- dried foccacia chips.

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