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.
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
300g sushi grade tuna, cut into 5mm dice
50g green beans, blanched and cut into 5mm lengths
1/2 potato, diced and cooked (100g)
1 small eshalot, diced
1 tablespoon baby capers
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
60g niçoise olives
Lime cheeks, to serve
Cookbook
Share
Directions
PREP TIME
20
MINS
COOKING TIME
0
MINS
Serves
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.
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.
Place the tuna, beans, potato, eshalot 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.
