Tartaro di Tonno (Tuna Tartare)

Makes 4 to 6 servings

Tuna is a very popular fish in the south of Italy. We prepare this recipe with a few simple ingredients also typical in that area, including capers, lemon, and red onion. Since the tuna remains partially raw, it must be as fresh as possible.

Ingredients

  • 1 lb tuna
  • 1 tablespoon chopped red onion
  • 1 teaspoon capers in salt
  • 1 teaspoon chopped mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Sea salt, as needed
  • Lettuce leaves, for serving

Directions

  1. Trim the tuna to remove any skin or very dark portions. Use a sharp knife to cut the tuna into very small dice. Transfer the tuna to a clean, cold bowl. Keep it very cold if you are not planning to serve it right away.
  2. If you want to tame the bite of the red onion (taste a piece first!), put them in a bowl of cold water and let them soak for about 15 minutes.
  3. To prepare the salt-packed capers, put them in a small bowl with enough warm water to cover them generously. Let them soak for 10 minutes, and then rinse them under cold running water. Mince the capers.
  4. Add the onions, capers, mint leaves, olive oil, lemon juice, and salt to the tuna just before serving it. Stir them in gently and serve on a bed of lettuce.

CIA FOODIES


Tartaro di Tonno (Tuna Tartare)

Tartaro di Tonno (Tuna Tartare)
Makes 4 to 6 servings Tuna is a very popular fish in the south of Italy. We prepare this recipe with a few simple ingredients also typical in that area, including capers, lemon, and red onion. Since the tuna remains partially raw, it must be as fresh as possible.

Ingredients

  • 1 lb tuna
  • 1 tablespoon chopped red onion
  • 1 teaspoon capers in salt
  • 1 teaspoon chopped mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Sea salt, as needed
  • Lettuce leaves, for serving

Directions

  1. Trim the tuna to remove any skin or very dark portions. Use a sharp knife to cut the tuna into very small dice. Transfer the tuna to a clean, cold bowl. Keep it very cold if you are not planning to serve it right away.
  2. If you want to tame the bite of the red onion (taste a piece first!), put them in a bowl of cold water and let them soak for about 15 minutes.
  3. To prepare the salt-packed capers, put them in a small bowl with enough warm water to cover them generously. Let them soak for 10 minutes, and then rinse them under cold running water. Mince the capers.
  4. Add the onions, capers, mint leaves, olive oil, lemon juice, and salt to the tuna just before serving it. Stir them in gently and serve on a bed of lettuce.

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