Sicilian Tuna Tartare Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, trim any sinew and dice the tuna into uniform 1/4-inch (approx) cubes. Transfer to a chilled bowl to keep cool while assembling other components.

Segment blood orange

Cut off the top and bottom of the blood orange. Working over a bowl to catch juices, cut away the peel and pith, then segment the orange by slicing between membranes. Reserve 3 tablespoons of the juice for the vinaigrette and chop 2–3 segments into small pieces (about 1/4-inch) to fold into the tartare.

Mix tartare ingredients

To the bowl with diced tuna add the finely minced shallot, chopped blood orange segments, chopped capers, chopped kalamata olives, chopped parsley and basil. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 3/4 teaspoon sea salt (reserve remaining salt for finishing), 1/4 teaspoon black pepper and red pepper flakes if using. Gently fold with a rubber spatula until everything is evenly coated. Taste and adjust seasoning, adding more salt or lemon as needed. Keep chilled.

In a small bowl or jar combine 3 tablespoons reserved blood orange juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey. Whisk or shake while slowly streaming in 1 tablespoon extra-virgin olive oil until emulsified. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness. Pour half the vinaigrette into the tuna mixture and reserve the rest to drizzle when plating.

Make pita chips

Preheat oven to 375°F (190°C). Split each pita round into two thin rounds and cut each into 6–8 triangular chips. Toss chips in a bowl with 2 tablespoons olive oil and 1 tablespoon zaatar until evenly coated. Arrange in a single layer on a baking sheet lined with parchment. Bake 8–12 minutes until crisp and golden at the edges, turning halfway. Remove and let cool.

Plate and garnish

Using a ring mold (optional), mound the tuna tartare into portions (about 1/2 cup per serving) on chilled plates. Spoon a little of the reserved vinaigrette around or over the tartare. Scatter extra capers, chopped olives, and a few Parm shavings over the top. Arrange 3–4 zaatar pita chips leaning against the tartare. Finish with a small sprinkle of flaky sea salt and microgreens or small basil leaves. Drizzle any remaining vinaigrette lightly over the plate.