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Tuna Tartare Nicoise

This is a fresh take on the classic steak tartare. It’s great as a starter and also works well on crostini as a canapé.
 

Ingredients

  • Us (Imperial)
  • Aus (Metric)
10 ounces sushi grade tuna, cut into 1/4 inch dice
2 ounces green beans, blanched and cut into 1/4 inch lengths
1/2 potato, diced and cooked (3 1/3 ounces)
1 small shallot, diced
4 teaspoons nonpareil capers
3 tablespoons extra-virgin olive oil
4 teaspoons finely chopped chives
2 ounces niçoise olives
Lime cheeks, to serve
Cookbook
Surfing the Menu Again
Recipe Tags
Healthy, FishShellfish, Entertaining, GlutenFree, HolidayFavourites, Quick&Easy, 10IngredientsOrLess, Appetizer,
Tuna
Tartare
Nicoise
GreenBeans
Potato
Eschalot
Shallot
Capers
ExtraVirginOliveOil
Chives
Summer
Spring
Australian
American
LactoseFree
Appetizer
Boiled
AustraliaDay
BoxingDay
Christmas
FathersDay
MothersDay
NewYears
ValentinesDay
Healthy
FishShellfish
Entertaining
GlutenFree
HolidayFavourites
Quick&Easy
10IngredientsOrLess
Olives
Bean
Citrus
Herb
Vegetable
SurfingTheMenuAgain
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Directions

PREP TIME
20
MINS
COOKING TIME
0
MINS
Serves
4
Make-Ahead:
The beans can be blanched and cut up to 8 hours ahead. The potatoes can be cooked and cut up to 8 hours ahead. Cover the vegetables separately and refrigerate. Remove from the fridge 30 minutes before using. Assemble just before serving.
Place the tuna, beans, potato, shallot, and capers into a bowl. Season and stir to combine.
Combine the extra-virgin olive oil and chives in a small bowl.
Place a round cutter on a serving plate. Spoon one-fourth of the tuna mixture into the ring and press down firmly. Gently remove the ring. Repeat to make 3 more rounds on 3 more plates.

Arrange the olives around the outside of the serving plate. Drizzle with the combined oil and chives to serve.


Source URL: https://curtisstone.com/recipe/tuna-tartare-nicoise/pi