Tuna Tartare with Pickled Vegetables and Herb Oil

Tuna Tartare with Pickled Vegetables and Herb Oil is a sophisticated and delightful dish that exquisitely combines the freshness of raw tuna with the tanginess of pickled vegetables, all bathed in a vibrant, aromatic herb oil. The presentation of this dish, often served as an appetizer, is visually appealing and sure to impress. The tender and subtly flavoured tuna contrasts wonderfully with the crisp, slightly acidic vegetables, while the herb oil adds an extra layer of aroma and taste that tantalizes the palate.

A fine-dining experience in the comfort of your home, Tuna Tartare with Pickled Vegetables and Herb Oil is best enjoyed fresh. This dish is not only elegant but also surprisingly easy to prepare, making it perfect for dinner parties or special occasions. The key is using the freshest sushi-grade tuna and pairing it with high-quality ingredients to enhance each component's natural flavours.

Tuna Tartare with Pickled Vegetables and Herb Oil Ingredients

▪️ 1 lb sushi-grade tuna, finely diced
▪️ ½ cup cherry tomatoes, halved
▪️ ½ cucumber, julienned
▪️ 2 tbsp capers, drained
▪️ 2 tbsp red onion, finely diced
▪️ 2 tbsp olive oil
▪️ 1 tbsp soy sauce
▪️ 1 tbsp lemon juice
▪️ Salt and pepper to taste
▪️ Fresh herbs (parsley, basil) for garnish

Pickled Vegetables:

▪️ ½ cup rice vinegar
▪️ ½ cup water
▪️ 2 tbsp sugar
▪️ 1 tbsp salt
▪️ 1 small carrot, thinly sliced

Herb Oil:

▪️ 1 cup fresh herbs (basil, parsley, cilantro)
▪️ ½ cup olive oil
▪️ 1 clove garlic
▪️ Salt to taste

How to make Tuna Tartare with Pickled Vegetables and Herb Oil

Step 1: Prepare the pickled vegetables by combining rice vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, then pour over the carrot slices in a bowl. Let them sit for at least 30 minutes.

Step 2: For the herb oil, blend fresh herbs, olive oil, garlic, and salt in a blender until smooth. Strain through a fine mesh sieve to obtain a clear, bright green oil.

Step 3: In a mixing bowl, combine diced tuna, cherry tomatoes, cucumber, capers, and red onion. Drizzle olive oil, soy sauce, and lemon juice over the mixture. Season with salt and pepper to taste and mix gently.

Step 4: To plate, pour a thin layer of herb oil on the plate. Use a ring mold to shape the tuna mixture into a tidy circle in the centre of the plate.

Step 5: Garnish the top of the tuna tartare with the pickled carrots and fresh herbs.

Overview of Tuna Tartare with Pickled Vegetables and Herb Oil

Fun Facts about Tuna Tartare with Pickled Vegetables and Herb Oil

▪️ Tuna Tartare originated in French cuisine but has gained popularity in various culinary traditions around the world.
▪️ The key to a perfect tartare is the freshness of the fish, which should be of sushi-grade quality.
▪️ Herb oil used in this recipe enhances both the visual appeal and the aromatic profile of the dish.

Tuna Tartare with Pickled Vegetables and Herb Oil Pairing Suggestions

▪️ Crisp White Wine: A Sauvignon Blanc or a dry Riesling pairs beautifully with Tuna Tartare as their acidity complements the tanginess of the pickled vegetables.
▪️ Japanese Sake: The subtle sweetness and umami of a well-aged sake underscore the delicate flavour of the tuna tartare.
▪️ Sparkling Water with Citrus Twist: For a non-alcoholic option, sparkling water infused with lemon or lime refreshes the palate between bites.

Enjoy preparing and indulging in this elegant Tuna Tartare with Pickled Vegetables and Herb Oil!

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