Tuna Tartare

Tuna Tartare

Tuna Tartare

A refined and delicate dish showcasing the purity of fresh Mediterranean tuna with a Sardinian touch.

History & Inspiration

Tartare, a dish rooted in French cuisine, has been reinterpreted worldwide, including in Italy, where Mediterranean bluefin tuna is a prized ingredient. In Sardinia, tonno rosso del Mediterraneo is a delicacy, often prepared raw in Carloforte, a small Sardinian island with a strong Ligurian influence. This Tuna Tartare embraces Sardinian flavors, incorporating bottarga di muggine (cured mullet roe), citrus zest, and high-quality olive oil for a fresh, aromatic experience.

Recipe for Tuna Tartare (Serves 2-4 people)

Ingredients

• 300g sushi-grade bluefin tuna (Tonno Rosso del Mediterraneo)

• 1 tbsp extra virgin olive oil (preferably Sardinian)

• 1 tsp fresh lemon juice (or orange zest for a sweeter note)

• 1 tsp bottarga di muggine, finely grated

• 1 tsp capers, rinsed and finely chopped

• ½ small shallot, finely minced

• 1 tsp fresh chives, finely chopped

• ½ tsp fleur de sel or fine sea salt

• ¼ tsp freshly ground black pepper

• 1 tsp white balsamic vinegar (or aged white wine vinegar)

Optional Garnish:

• Pane carasau crisps (thin Sardinian flatbread)

• Avocado purée (for a modern touch)

• Microgreens or wild fennel fronds

Method

Step 1: Prepare the Tuna

1. Using a very sharp knife, finely dice the sushi-grade bluefin tuna into small, uniform cubes.

2. Place the tuna in a chilled bowl to keep it fresh.

Step 2: Seasoning the Tartare

1. Add the olive oil, lemon juice, bottarga, capers, shallot, chives, salt, and pepper to the tuna.

2. Gently mix with a spoon to ensure even distribution of flavors while keeping the tuna’s texture intact.

3. Let the tartare rest in the refrigerator for 5-10 minutes to allow the flavors to meld.

Step 3: Plating & Presentation

1. Use a circular ring mold to shape the tartare onto a chilled plate.

2. Drizzle with a few extra drops of olive oil and sprinkle with grated bottarga for an umami boost.

3. Garnish with microgreens or wild fennel fronds and serve with crispy pane carasau on the side.

Wine Pairing

A Vermentino di Gallura Superiore DOCG is the perfect match for this Tuna Tartare. The wine’s minerality and citrus notes enhance the freshness of the tuna while balancing the richness of the bottarga and olive oil.

Chef’s Tip

For an extra layer of flavor, try lightly smoking the tuna using olive wood chips before dicing—it adds a unique Sardinian aroma without overpowering the freshness of the fish.

By Master Chef Gianluca Deiana Abis