Mediterranean Tuna Tartare Recipe
castelvetrano olives, tomato, citrus, capers
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Ingredients
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Base Ingredients
For the Dressing
Method
Preparation of Ingredients
- 1
Dice the Tuna
Cut the fresh tuna into small, uniform cubes, approximately 1/2 inch in size.
- 2
Prepare the Olives
Remove the pits from the Castelvetrano olives and chop them roughly.
- 3
Chop the Tomatoes
Halve the cherry tomatoes and scoop out the seeds, then chop them into small pieces.
- 4
Rinse the Capers
Rinse the capers under cold water to remove excess salt and drain.
Mixing Ingredients
- 5
Combine the Base Ingredients
In a mixing bowl, add the diced tuna, chopped olives, chopped tomatoes, and rinsed capers. Gently toss together.
Making the Dressing
- 6
Whisk the Dressing
In a small bowl, whisk together the olive oil, lemon juice, orange zest, salt, and black pepper until well combined.
- 7
Add Dressing to the Tartare
Pour the dressing over the tuna mixture and gently fold to combine, ensuring all ingredients are coated.
Serving
- 8
Plate the Tartare
Using a ring mold, carefully layer the tuna tartare onto serving plates. Press down gently to shape.
- 9
Garnish
Optionally, garnish with additional capers, a drizzle of olive oil, and citrus zest on top.
- 10
Serve Chilled
Serve immediately or chill in the refrigerator for 10 minutes before serving for a fresher taste.