← Back to Search Results
Tuna Tartar Recipe-14226

Photo by: Joseph De Leo
Comments: 0


(Tonno alla Tartare)

Living in New York City, I’ve come to appreciate a lot of food that I never experienced in Italy. One of my favorites is sushi. This recipe uses Italian ingredients (capers, anchovies, olive oil), but was inspired by my love of raw tuna in sushi bars throughout Manhattan. Don’t add the lemon juice until just before you’re ready to serve, or it will turn the tuna brown.

I don’t recommend any accompaniments here; enjoy this as a light lunch all by itself.

Yield: Serves 4


  • 2 tablespoons minced red onion
  • 1 teaspoon capers, drained but not rinsed
  • 2 anchovy fillets, minced
  • 1 tablespoon minced flat leaf parsley
  • 2 pounds/900g sushi-grade tuna, well chilled
  • 5 tablespoons olive oil
  • Juice of ½ a lemon
  • Fine sea salt
  • Freshly ground black pepper
  • 8 slices white bread, crusts removed, toasted, and cut in half diagonally


Set 4 plates in the refrigerator to chill.

Place the onion, capers, anchovies, and parsley on a cutting board and chop them together. Transfer to a stainless steel bowl large enough to hold the tuna.

Cut the tuna into ¼-inch/0.5-cm cubes and add to the onion mixture.

Drizzle with the olive oil and gently toss. Add half of the lemon juice and gently toss. Taste and add more lemon juice until you like the level of acidity. Season with salt and pepper, being mindful that the anchovies are salty.

Divide the tuna tartar among the 4 chilled plates, place 4 toast triangles around each portion, and serve.


Wine Suggestion: Tocai-Ronco del Gnemiz

© 2001 Silvano Marchetto

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

611kcal (31%)
99mg (10%)
2mg (3%)
1478mcg RAE (49%)
86mg (29%)
722mg (30%)
6g (28%)
30g (46%)
4mg (24%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
good-to-the-grain Good to the Grain
by Kim Boyce
the-sweet-life The Sweet Life
by Kate Zuckerman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
spice Spice
by Ana Sortun
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?