Published by Bloomsbury USA
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.
Wine Suggestion: Tocai-Ronco del Gnemiz
Total Timeunder 15 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Textureherby, salty, tangy, tart
- 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.
2001 Silvano Marchetto