Tartare is often made with chopped beef, but using tuna makes an easy, delicious and beautiful dish.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 160 g tuna (sashimi/lean/block)
- 1 tbsp olive oil
- 2 slice bread (sandwich sliced/crust removed)
- 1/2 clove garlic
- 2 tbsp onion (minced)
- 2 tbsp tomato (minced)
- 1 tbsp parsley (minced)
- 1/4 tsp salt
- A pinch of pepper
- A pinch of black pepper (coarsely ground)
Cut the tuna into 5 mm dices and chop. Place in a bowl and mix with olive oil, 1/4 tsp salt and a pinch of pepper.
Lightly toast the bread in a toaster oven. Rub the cut side of the garlic over the slices and toast until golden brown. Cut into easy-to-eat pieces.
Place a 5-6 cm ring mold in the center of the plate. Spoon 1/2 of the tuna into the mold and press lightly. Remove the mold and sprinkle with black pepper. Arrange the [condiments] around the tuna. Drizzle with olive oil and serve with garlic toast.
Use the back of a spoon to gently pack the tuna into the mold. This will prevent collapsing when removing the mold.
A round, bottomless mold used to arrange or cook food in a cylindrical shape. If you don't have a mold, you can make do with aluminum foil. Fold the foil into a strip about 3 mm wide and wrap it around a cylinder. Remove the cylinder and you have a mold!