Tartara Di Tonno Recipe

1. Prepare the tuna

Place the sushi-grade tuna on a clean cutting board. Trim away any connective tissue or dark bits. Use a very sharp knife to cut the tuna into small even 4–6 mm dice. Place diced tuna in a chilled bowl and keep refrigerated while you prepare the dressing.

2. Make the tartare dressing

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tbs finely minced shallot, 1 tsp chopped capers, 0.5 tsp Dijon mustard and 0.5 tsp sesame oil (optional). Season with 0.5 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed.

3. Combine tuna and dressing

Toss the diced tuna gently with the dressing, add 1 tbsp chopped chives and fold just until evenly coated. Cover and refrigerate for 10–15 minutes to allow flavors to meld but do not let it sit so long that the texture softens excessively.

4. Prepare beets

If your beets are not cooked, roast or boil until tender, then cool, peel and dice into small 4–5 mm cubes. For this recipe use 2 medium cooked beets. Pat dry any excess moisture.

5. Make the mostarda verde

In a food processor or with a sharp knife, finely chop 1/2 cup parsley and 1/4 cup basil leaves until almost paste-like. Add the diced beets, 1 tsp Dijon mustard, 1/2 tsp whole-grain mustard, 1 tsp white wine vinegar, 2 tbs extra-virgin olive oil, 1/2 tsp honey, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Pulse just enough to combine—leave small beet pieces for texture. Taste and adjust seasoning; the result should be bright, slightly piquant, with visible green herb flecks.

6. Chill and rest

Transfer the beet salsa mostarda verde to a bowl, cover and refrigerate for at least 10 minutes to let flavors marry. Bring back to near-chilled temperature before plating.

7. Plate assembly: On chilled plates or a single large platter, place a small ring mold (6–7 cm) in the center of each portion. Spoon about 2–3 tbs of beet salsa mostarda verde into the bottom of the ring (just a thin layer).

8. Add tuna: Fill the ring with roughly 100 g (0.1 kg) of the dressed tuna tartare, pressing gently to compact without mashing. Lift the ring straight up to release a neat cylinder.

9. Finish and garnish: Top each tartare with a few microgreens or baby arugula, a light drizzle (about 1 tsp) of extra virgin olive oil around the plate, and scatter toasted sesame seeds or chopped pistachio (about 1 tsp) for crunch. Serve immediately with 4 crostini or crackers per portion alongside.

10. Serving note: Keep tuna chilled until the last moment. This recipe is best enjoyed immediately after assembly for optimal texture and freshness.