Bluefin Tuna Tartar Recipes

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MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS



Montauk Bluefin-Tuna Tartar With Fresh Herbs image

This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''

Provided by William Norwich

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced chives
1 teaspoon finely minced garlic chives
1 teaspoon finely minced mint
1 teaspoon finely minced cilantro
1 teaspoon finely minced parsley
Salt and pepper to taste
1 small lemon, juiced
1/4 pound baby arugula

Steps:

  • Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
  • In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 309 milligrams, Sugar 1 gram

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