Tuna Tartare with Fennel Seeds and Olive Oil
This is a restaurant worth dish – do yourselves a favor and make it at home. Use a fruity olive oil and have a good crusty bread on hand. For fennel lovers only.
7 oz / 200 gr. fresh tuna – preferably from the belly
a handful of dry fennel seeds
sherry or red wine vinegar
coarse sea salt and freshly ground pepper
fennel leaves – when in season
If you’re wondering how to slice tuna – this guy does a good job of showing.
With a very sharp knife, slice the fish at a 90 degree angle to the veins, as shown in the video. Arrange the slices on a plate in one layer, packed tightly together.
Sautee the fennel seeds in a warm pan for 2 minutes until they spread a nice smell around your kitchen. Be careful not to burn them. Transfer to a plate and crush lightly with the back of a knife to bruise them or chop slightly- this will help release flavor.
Squirt olive oil generously over the tuna slices, add a few drops of vinegar, spread the fennel seeds and salt and pepper generously. Spread the fennel leaves when in season. Serve immediately.
Tuna Tartare with Eastern Influences
My kids love this one. You won’t find a prouder mom than me when I see them diving in!
7 oz / 200 gr. fresh red tuna
½ cucumber – peeled and finely chopped
1 scallion – green part only, finely chopped
2 cilantro stems – leaves only
fresh chili – chopped finely, to taste
juice from lime or lemon
1-2 Tablespoons soy sauce
½ a small clove of garlic
sesame seeds – 2 colors
Slice the tuna into small squares. Add the rest of the ingredients, mix and taste. Correct seasoning if necessary and serve immediately.
Mediterranean Tuna Tartare
With flavors of balsamic, olive oil and fresh tomato
7 oz. / 200 gr. fresh tuna
1 teaspoon balsamic vinegar
½ tomato, grated without the peel
fresh chili – finely chopped, to taste
1 scallion – white part, finely chopped
a handful of pea sprouts (optional)
salt and freshly ground pepper
Dice the tuna. Add the rest of the ingredients and mix. Check and correct seasoning. Serve immediately.