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Itsumo Tuna Tartare


Using Japanese grade #1 sustainable and traceable Yellowfin Tuna, this recipe fuses classic steak tartare seasonings with the freshness of tuna for a trendier take on tartare.


400 g Itsumo Tuna, diced small
1 Large shallot, minced
Egg yolk (or 1 ½ Tbsp mayonnaise)
2 Tbsp Flat leaf parsley, finely chopped
1 Tbsp Grainy Dijon mustard
1 Tbsp Smooth Dijon mustard
3 Tbsp Olive oil
3 Medium oil-packed anchovy fillets, finely chopped
1 ½ Tbsp Capers, drained and finely chopped
1 Tsp Tabasco sauce
1 Tbsp Worcestershire sauce
To taste Kosher salt

Preparation Instructions

    1. In a small bowl, whisk together dressing ingredients and season to taste.

    2. 30 minutes before serving, combine all tuna and dressing ingredients, cover with plastic wrap and refrigerate.

    3. Serve with radicchio and endive leaves, radish, cucumber, purple potato chips and toast tips.

The Twist

Vary the flavour by using 1 Tbsp of cornichons and 1 Tbsp of capers.


About Ida Pusateri