← Back to Search Results
Tuna Tartar

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(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

Ingredients

  • 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

Directions

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.

Notes

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%)
635mg
126mg
57g
2g
1g
26g
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

lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-new-way-to-cook A New Way to Cook
by Sally Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
big-fat-cookies Big Fat Cookies
by Elinor Klivans
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
martin-yans-china Martin Yan's China
by Martin Yan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?