Best Tuna Tartare Recipe
This authentic recipe for tuna tartare is mixed with sharp lemon juice, capers and tomatoes, then topped with garlicky toasted breadcrumbs for the ultimate mix of textures and flavors. This simple preparation really highlights the delicate flavor of fresh tuna and is easy to make, yet so impressive!
Servings: 4 people
Calories: 320kcal
Ingredients
For the Toasted Garlic Breadcrumbs
- 1 tablespoon extra virgin olive oil
- ⅓ cup panko breadcrumbs
- 1 clove garlic minced or grated
- pinch salt to taste
- Freshly cracked black pepper to taste
For the Tuna Tartare
- 1 lb fresh sushi-grade tuna
- 1 tomato, seeded and diced about ½ cup
- 3 tablespoons minced red onion
- 3 tablespoons capers drained and rinsed
- 1 tablespoon minced fresh parsley
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Kosher salt
- freshly cracked black pepper to taste
- Crostini, crackers or potato chips optional, for serving
Instructions
Toasted Garlic Breadcrumbs
- Add 1 tablespoon of olive oil to a medium sauté pan over medium heat.
- Add the breadcrumbs and grated garlic clove, then stir continuously until golden brown and toasted, about 3-4 minutes. Season lightly with salt and pepper, then set aside to cool.
For the Tuna Tartare
- Use a very sharp knife to dice the tuna into ¼ inch cubes and place them in a mixing bowl.
- Add the diced tomatoes, red onion, capers, parsley, lemon juice, ½ teaspoon salt, pepper to taste and remaining olive oil. Mix together, then taste and adjust seasoning as needed.
- To serve, spoon the tartare onto a chilled plate, then top with the toasted breadcrumbs and serve immediately with crostini or crackers on the side.
- For a fancier presentation, press the tartare into a ring mold or round cookie cutter, then top with breadcrumbs and remove the mold right before serving.
Notes
- The quality of your ingredients really matters. Use the freshest, best quality tuna, tomatoes, capers and extra virgin olive oil.
- Keep your tuna cold at all times to maintain freshness.
- Place the tuna in the freezer 30-60 minutes before cutting to make the flesh firmer and easier to slice.
- For a restaurant worthy presentation, chill your plates into the refrigerator or freezer before serving.
- Do not add the lemon juice or sea salt until right before serving so that it doesn't begin to cook or cure the tuna.
Nutrition
Calories: 320kcal | Carbohydrates: 7g | Protein: 28g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 43mg | Sodium: 542mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2604IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg
