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

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

Add To My Recipes

Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

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.

Tuna Tartare Nicoise

Ingredients

Recipe Tags

Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead: