Tuna Tartare, Pan Con Tomate, Piquillo Pepper Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut into small uniform 1/4" dice and transfer to a chilled bowl.

Add minced shallot, chopped capers, and sliced chives to the diced tuna.

In a small bowl whisk together 2 tsp extra-virgin olive oil, 1 tsp soy sauce, 1 tsp fresh lime juice, 1/2 tsp sesame oil, 1/4 tsp sea salt and 1/8 tsp black pepper until combined. Taste and adjust seasoning lightly. Pour dressing over tuna and gently fold to combine without mashing the pieces. Cover and refrigerate for 10–15 minutes to let flavors meld.

Heat a grill pan or skillet over medium-high heat until hot. Lightly brush both sides of each bread slice with 2 tbsp extra-virgin olive oil (reserve a little oil for finishing). Toast bread slices in the pan until golden and crisp, about 1–2 minutes per side. Remove and set on a tray to cool slightly.

While still warm, rub the cut side of the garlic clove over the top surface of each toasted slice to impart a subtle garlic flavor.

Take the ripe plum tomato, cut in half, and grate the cut side over a box grater into a bowl (or finely dice and lightly press to release juices). Spoon a thin layer of the grated tomato over each toasted, garlic-rubbed slice. Sprinkle each with a pinch of sea salt (dividing the 1/2 tsp among the slices).

Prepare piquillo peppers by draining and slicing into thin strips if not already sliced. Reserve 6 peppers total as listed.

To assemble each bite: place a tomato-topped toast on your work surface. Using a small ring mold (about 2" diameter) or a spoon, mound about 1–2 tablespoons of the dressed tuna tartare in the center of the toast, gently pressing to form a neat portion. (You should get about 8 small bites from the mixture.)

Top each tartare mound with one or two thin strips of piquillo pepper. Add a small pinch of microgreens or baby arugula on top for freshness.

Finish each bite with a light drizzle (about 1/8 tsp) of finishing olive oil, a little lemon zest, and a tiny sprinkle of smoked paprika if using.

Serve immediately on a platter. Optionally provide extra lemon wedges and additional sea salt at the table.