Tuna Tartare

Tuna Tartare
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 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


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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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