Yellowfin Tuna Tartare Recipe

Prepare tuna

Keep tuna well chilled. Trim any sinew and cut into 1/4-inch dice. Place diced tuna in a chilled bowl.

Add minced shallot, sliced chives, 2 tsp olive oil and 1 tbsp lemon juice to the tuna. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Gently fold to combine, being careful not to mash the fish. Taste and adjust seasoning if needed. Refrigerate while preparing other components (up to 20 minutes).

In a small food processor combine Kalamata olives, Castelvetrano olives, capers, garlic clove and lemon zest. Pulse briefly until coarsely chopped — tapenade should be chunky, not a paste.

With the processor running, drizzle in 2 tbsp olive oil to bring the mixture together. Transfer to a bowl and stir in chopped parsley. Taste and adjust acidity or salt (capers and olives are salty; omit extra salt unless needed). Reserve at room temperature.

Whisk together 1 tsp harissa paste, 2 tbsp fresh orange juice, 1 tsp lemon juice and 1 tsp honey in a small bowl. Slowly whisk in 1 tbsp olive oil to emulsify. Season with 1/4 tsp sea salt and adjust to taste (add more honey if too spicy, or more harissa for heat).

Thinly slice the fennel bulb on a mandoline or sharp knife. Place slices in a heatproof bowl or jar with reserved fennel fronds for aroma.

Combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer, stirring until sugar dissolves. Pour the hot brine over the fennel slices. Let cool to room temperature, then refrigerate at least 20 minutes (can be made several hours ahead). Drain before serving.

Place a ring mold (2.5–3 inch diameter) in the center of each chilled plate if you want neat presentation. Spoon about 2–3 tbsp olive tapenade into the bottom center inside the ring and gently spread a thin layer.

Pack 3 oz (about 85 g) of the dressed diced tuna into the ring on top of the tapenade, pressing lightly to set. Remove the ring carefully to reveal layered tapenade and tuna. Repeat for remaining servings.

Drizzle about 1 tsp of the harissa & citrus dressing over each tuna stack, allowing some to fall around the plate. Arrange a few pickled fennel slices beside the tartare (2–3 slices per plate).

Add a small handful of microgreens next to the tartare, finish with a light drizzle (about 1/3 tsp) of extra olive oil, and place 2 toasted crostini or 3 small slices around the plate. Garnish with reserved fennel fronds and a lemon wedge. Serve immediately.