TABELIAAUTHENTIC RECIPE
Tartare di TonnoSicilian Tuna Tartare
A Sicilian starter of finely cut fresh tuna dressed with lemon, olive oil and capers. The freshness of the ingredients is essential.
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Ingredients (2 servings)
- Tuna suitable for eating rawCut by hand into fine 5 mm dice.200 g
- CapersIf salt-packed, soak in water to remove the salt. Finely chop.15 g
- Cherry tomatoesFinely chop.6 pieces
- Extra virgin olive oil30 ml
- LemonUse the juice and grated zest.1 piece
- Dried oregano1 tsp
- Salta little
Method
Dice the tuna
- 1 Cut the tuna by hand into 5 mm cubes.
- 2 Do not mince it with the knife; preserve its texture.
Chop the capers and tomatoes
- 1 Finely chop the capers, rinsing them first if salt-packed, and the cherry tomatoes.
Combine the ingredients
- 1 Combine the tuna, capers and cherry tomatoes in a bowl.
Dress with lemon and oil
- 1 Add the lemon juice, grated zest, olive oil, oregano and salt to the tuna in the bowl and mix gently.
Shape and serve
- 1 Plate using a serving ring, or shape into a circle with a spoon, and serve immediately.
About this dish
Sicily has a long tradition of tuna fishing, and the spring line-fishing practice known as mattanza has a history stretching back more than a thousand years. Tuna tartare arose from this rich tuna culture. To make the most of raw tuna’s beautiful red colour and flavour, it is not heated at all, but finished only with Mediterranean ingredients: lemon, olive oil and capers.
Unlike French beef tartare, tuna tartare brings together characteristically Sicilian ingredients such as capers, oregano and tomatoes. It is commonly cut finely by knife, without a food processor. The texture of hand-cut fish is the essence of the dish.
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