Recipes: Tuna Tartare

Tuna tartare is a very easy recipe to make, just make sure that tuna is super fresh and it has been treated against the Anisakis, a parasite that thrive in raw fish. For this reason, unless you buy your raw fish  at your trusted fishmonger, it is better if you freeze the tuna steak for at least seven days so that in case of contamination the parasite won't survive. And after this advice let's go back to the recipe which is quick to prepare and very delicious.

We need fresh tuna steaks (bought fresh and frozen for safety reason), salt, lemon, Extra Virgin Olive Oil Agrumato infused with Blood Orange and sesame seeds. I've used Esprit du Sel coarse salt for fish which is perfect to season fish dishes.

On a chopping board I've cut the tuna steaks with a knife making 0.5cm dices and I've put them in a bowl.

I've season the tuna with the juice of the lemon, the salt and this incredible Olive Oil which has been made crushing together olives and blood orange, so that the tartare has got quite a citrus flavour. I've mixed everything so that all the tuna has been coated with the dressing.

Finally on the plate decorated with sesame seeds. Tuna tartare is very quick and perfect for a summer dinner. of course  you have to time this recipe because of the freezing time, unless your tuna has been treated already against the parasite. You can add whatever you like or have it plain. Try it with avocado, or cherry tomatoes and olives for a different meal.