Tuna Tartare Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Trim any sinew, then cut the tuna into 1/4-inch dice. Place the diced tuna in a chilled bowl and keep refrigerated while you prepare the other components.

Build the tartare mix

Finely dice the red onion so you have about 1/4 cup. In a medium bowl combine the diced tuna, diced red onion, capers, and sliced chives. Add the lemon juice, soy sauce, extra-virgin olive oil, and Calabrian chili. Gently fold with a rubber spatula to coat evenly, taking care not to mash the tuna. Season with 1/4 teaspoon sea salt and a few grinds of black pepper, then taste and adjust—add up to another 1/2 teaspoon lemon juice or 1/2 teaspoon Calabrian chili if you want brighter acid or more heat. Chill for 5–10 minutes to let flavors marry.

Portion

When ready to serve, portion the tartare using a 2.5–3 inch ring mold (or by spoon) onto chilled plates or onto garlic ciabatta slices. Press gently to hold shape if using a mold, then lift straight up.

Warm 1 teaspoon olive oil in a small skillet over low heat. Add the minced shallot and cook 30–45 seconds until softened but not browned. Add the minced garlic and cook another 15 seconds until fragrant. Remove from heat and transfer to a small bowl. Stir in chopped parsley, chopped cilantro (if using), lemon zest, and 1/8 teaspoon sea salt. Let sit at room temperature for a few minutes to meld. Spoon a small amount of sofrito on top of or beside each tartare portion just before serving.

Preheat the broiler or a skillet over medium-high heat. Spread softened butter evenly over one side of each ciabatta slice and brush the other side lightly with 1 teaspoon olive oil. Place slices buttered-side up under the broiler (or in the skillet, butter-side down) and toast until golden and crisp, about 1–2 minutes under a hot broiler or 1–2 minutes per side in a skillet. Watch carefully to avoid burning.

As soon as the toasts come out of the heat, rub the cut half-clove of garlic over the hot surface of each slice so the heat releases garlic flavor. Sprinkle a pinch of fine sea salt on top. Keep warm until serving.

If serving tartare on ciabatta, place the tartare on the toasted slices just before plating to keep bread crisp.

Place a small nest of microgreens or baby arugula on each plate if using. Top with the portioned tuna tartare. Spoon a little sofrito over or beside the tartare for brightness and aromatics. Garnish with extra chives or a tiny dot of Calabrian chili if desired.

Serve immediately with garlic ciabatta and lemon wedges on the side. Squeeze a little lemon over the tartare to taste just before eating.