Tuna Tartare (Tartara di tonno)

Tuna has always been a fish I liked better in the can and it wasn’t until 8 years ago that I started to experiment with fresh tuna in dishes. I’ve moved on since then and really enjoy cooking with tuna. I also like it rare and this recipe is absolutely delicious! It comes across as fresh, clean and pure which makes it the perfect appetizer. Tuna is an excellent source of protein and a rich source of the omega-3 essential fats. The flesh of fresh tuna is firm, dense and has a meaty flavor which is why tuna steaks can be cooked like meat – stewed, braised or roasted.

Serves 4
recipe from TasteItalia

250g fresh tuna steak, trimmed
1/2 cucumber, peeled and cut into small cubes
1/2 fresh red chili, finely chopped
1 large avocado, peeled and cubed
2 tomatoes, seeded and finely chopped
small handful of flat leaf parsley leaves, washed and finely chopped
juice of 1 lime
salad leaves, to serve

Cut the raw tuna neatly into tiny cubes. Mix with the cubed cucumber, chili, avocado, tomatoes and parsley. Season with sea salt and gently stir the lime juice through the mixture so as not to mash the avocado or ruin the appearance of the other ingredients. Arrange on fresh, washed salad leaves and season with salt and pepper. Serve immediately.

The Culinary Chase’s Note: Make sure the ingredients are roughly the same size and use a sharp knife to cut the tuna. Buy fresh tuna from a store that has a good reputation for having a frequent supply of fresh fish. Fresh whole tuna should be displayed buried in ice, while fillets and steaks should be placed on top of the ice. Avoid purchasing tuna that has dry or brown spots.