Italian-style Tuna Tartare

Bright red tuna cubes, glistening with olive oil, heightened by pungent capers and fresh basil. The texture is meltingly soft, almost buttery, with a sharp citrus finish.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 391
• Protein: 37 g
• Carbs: 7 g
• Fat: 23 g

Ingredients

• 600 g Tuna ( finely diced )
• 1 piece Red onion ( finely minced )
• 10 piece Basil ( chopped leaves )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 2 tbsp Capers ( drained and chopped )

Instructions

1. Cutting the tuna

   Using a very sharp knife, slice the tuna into sheets, then strips, and finally 5mm cubes. The cut must be clean to avoid bruising the flesh.

2. Preparing the garnish

   Finely mince the red onion. Roughly chop the basil leaves. The pieces should be visible to provide structure to the dish.

3. Seasoning and binding

   In a mixing bowl, combine tuna, onion, basil, and capers. Pour in olive oil and lemon juice. Season with salt and pepper. Mix gently: the oil must coat every cube to make them glisten.

Chef's tips

• Keep the tuna chilled until the very last moment to make dicing easier.
• Do not prepare the tartare more than 30 minutes in advance, as the lemon will cook the fish and change its color.

Storage

Consume immediately after preparation. Does not store.