Tuna Tartare Recipe – Perfect for Any Occasion
Tuna tartare is a refreshing and vibrant dish that can easily become the star of any meal. Its light, citrusy notes paired with the delicate, tender texture of tuna make it an ideal choice for a starter or appetizer at a dinner party or special occasion. If you’re looking for a dish that combines elegance with ease, this tuna tartare recipe is sure to impress. Let’s dive into the preparation of this delightful appetizer!
Tuna Tartare Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Tuna | 450g |
| Orange | 1 |
| Extra Virgin Olive Oil | 40g |
| Fine Salt | to taste |
| Freshly Ground Black Pepper | to taste |
| Puff Pastry (Pasta Brisée) | 230g |
| Wild Fennel (Finocchietto Selvatico) | 3 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 22g |
| Carbohydrates | 5g |
| Fat | 8g |
| Fiber | 1g |
| Sodium | 250mg |
Preparation Instructions
This recipe for tuna tartare is not just about flavors—it’s a perfect balance of textures and aromas that will leave your guests craving more. From the sweet citrus notes of the orange to the refreshing wild fennel, each ingredient brings something special to the table. Here’s how to prepare it step by step:
-
Prepare the Orange
Begin by zesting the orange. Grate the peel finely, ensuring you only get the colorful outer layer and avoid the bitter white pith. Once zested, slice the orange in half and extract the juice, setting both the zest and juice aside for the dressing. -
Make the Emulsion
In a medium-sized bowl, combine the freshly squeezed orange juice and the zest with extra virgin olive oil. Whisk the mixture vigorously until it emulsifies into a smooth dressing. Add a pinch of fine salt and freshly ground black pepper to taste, adjusting the seasoning as needed. Set the emulsion aside. -
Prepare the Wild Fennel
Gently wash the wild fennel sprigs and pat them dry. Finely chop the fennel fronds (leaving a few sprigs for garnish) and add them to the bowl with the orange oil mixture. Mix everything together, and use the whisk to ensure that the fennel is well distributed throughout the emulsion. -
Prepare the Puff Pastry Shells
If you’re using pre-made puff pastry, start by rolling it out on a lightly floured surface. Cut out 10 circles of about 10 cm in diameter. These will serve as the bases for the tartare, adding a crispy texture to complement the soft tuna. Butter 10 individual round tart pans (8 cm in diameter) and fit the pastry circles into the pans. Use a fork to prick the bottoms of each shell to prevent them from puffing up too much during baking. -
Bake the Puff Pastry
Preheat your oven to 180°C (350°F). Place the filled tart pans on a baking sheet and bake for 10-15 minutes, or until the pastry is golden brown and crisp. Once baked, remove the pastry shells from the oven, let them cool slightly, and gently remove them from the pans. Set them aside to cool completely. -
Prepare the Tuna
Select fresh, sushi-grade tuna for this dish. It’s important to use tuna that has been frozen at -18°C (0°F) for at least 96 hours to ensure it’s safe for raw consumption. Once your tuna has been safely frozen and thawed, rinse the fillets gently under cold water and dry them with paper towels. -
Cut the Tuna into Cubes
Using a sharp knife, cut the tuna into small cubes, approximately half a centimeter in size. This ensures that each bite is perfectly balanced in texture and flavor. -
Assemble the Tuna Tartare
In a large bowl, gently toss the tuna cubes with the prepared orange and fennel emulsion. Stir delicately so the tuna is well-coated without being mashed. Taste and adjust the seasoning, adding more salt and pepper if desired. -
Serve
To serve, spoon the tuna tartare mixture into each cooled puff pastry shell. Garnish with the remaining wild fennel sprigs for a touch of freshness and color. These mini tartare servings are perfect for individual portions, making them ideal for a dinner party or appetizer course. -
Enjoy!
Now that your tuna tartare is beautifully presented and ready to be enjoyed, dig in and savor the combination of fresh tuna, citrus, and delicate herbs. It’s a dish that promises to captivate your guests with its delightful blend of flavors and textures.
Tips for the Perfect Tuna Tartare
- Tuna Quality: Always opt for sushi-grade tuna to ensure freshness and safety when consuming it raw.
- Fennel Substitutes: If wild fennel is not available, you can substitute it with regular fennel fronds or even dill for a similar flavor profile.
- Make Ahead: You can prepare the tuna tartare mixture and the puff pastry shells ahead of time. Keep the tartare refrigerated and assemble just before serving.
- Presentation: For an extra touch of elegance, serve the tartare in individual glasses or atop small crackers for a canapé-style presentation.
This tuna tartare recipe is a crowd-pleaser that brings together vibrant flavors and textures, making it a wonderful choice for any celebration or gathering. Perfectly balanced, it’s light yet full of flavor, sure to leave your guests impressed and asking for the recipe.
