Recipe #5264
Tuna Tartare
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 10 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 1 egg yolk*
- 1 Tbsp. (15 mL) Dijon mustard*
- 2 limes, juice only
- 1/3 cup (80 mL) olive oil*
- 1 lb. (450 g) raw tuna, diced
- 2 Tbsp. (30 mL) chopped coriander
- 2 Tbsp. (30 mL) chopped parsley
- 1 Tbsp. (15 mL) chopped chives
- 2 shallots, minced
- 1 Tbsp. (15 mL) capers, chopped
- Salt and pepper to taste
Preparation
In a salad bowl, whisk egg yolk and mustard together.
Add lime juice and whisk in olive oil in a thin stream to emulsify dressing. Set aside.
In a large salad bowl, toss tuna with herbs, shallots and capers. Season to taste.
Stir in dressing gently with a wooden spoon to avoid bruising tuna.
To plate, fill small ring moulds or ramekins with tuna tartare. Serve with some croutons or rice chips.
Suggestion
Fresh tuna should always be kept in the refrigerator, on a bed of ice because the temperature in the fridge isn’t cold enough to keep it at its best.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Tuna Tartare
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