Today, we will be preparing a very fashionable dish – tuna tartare! The two key points for this recipe are the following: the quality of the tuna, and how you marinate it. In Spain, we mostly use bluefin tuna (“atún rojo de almadraba” in Spanish), which is considered the most authentic. The best time to cook tuna tartare is in the summer and early fall, so there is still time to make this as delicious as possible. In this case, we are gonna keep it simple, but keep in mind that you can also add other ingredients such as sesame seeds, leek, etc… Let’s get started!
- In the case that the tuna is frozen, let it thaw in a rack to discard the juice.
- Cut the tuna into small pieces, (a little larger than the beef tartare pieces, so as not to lose flavor). The most important thing is to try to manipulate food as little as possible and to make as clean cuts as possible.
- Once cut, leave it in a small bowl. Place this small bown over another larger bowl filled with ice, so the tuna stays cool.
- On the other hand, chop the spring onion. To do this split it lengthwise, in half, and use only the first three layers.
- In a small container, add the oil, soy sauce, mustard, and squeeze of lime. The quantities here are mostly up to your taste. It is possible to substitute the soy sauce for vinegar, include more lime, etc.
- In a bowl, mix the tuna and spring onion. Now, add the dressing. Mix the ingredients well. Leave this bowl on the larger bowl with ice to keep cool and fresh (do not leave the tuna out too long or it will lose flavour).
- Finally, to serve your tuna tartare, place in a round mold to get the perfect shape!
Small tip: Avocado goes really well with tuna tartare. You can slice it or chop it into small pieces, add tomato, a splash of lime, and place it on top of the tartar. The result is delicious.
