Tuna Tartare

Ingredients

• •1 lb ahi tuna sold for raw consumption, diced into small cubes (see step 1)
• •2 tbsp extra virgin olive oil
• •2 tbsp fresh lemon juice
• •1 tbsp fresh lime juice
• •1 tbsp finely diced red onion
• •1 tbsp capers, drained and chopped
• •2 tsp Dijon mustard
• •2 tbsp fresh parsley, finely chopped
• •1 pinch sea salt
• •1 pinch freshly ground black pepper
• •1 avocado, sliced (optional)

Directions

1. 1BUY FISH THAT IS SAFE TO EAT RAW — do this before anything else. Buy fish sold explicitly for raw consumption, and ask the fishmonger directly to confirm it was commercially frozen to destroy parasites. Fresh, never-frozen fish is NOT a safe substitute however good it looks or smells, and 'sushi-grade' is a marketing phrase with no legal definition, so on its own it guarantees nothing. Keep the fish refrigerated right up to the moment you cut it, and eat the dish the same day you make it.
2. 2Cut the tuna into small, uniform cubes and place in a chilled bowl.
3. 3In a separate bowl, whisk together olive oil, lemon juice, lime juice, and Dijon mustard.
4. 4Add the diced red onion, capers, and parsley to the dressing and mix well.
5. 5Pour the dressing over the tuna cubes and gently toss to combine without breaking them apart.
6. 6Season with sea salt and freshly ground black pepper to taste.
7. 7Divide among serving plates and serve immediately on crispy crostini or crackers, optionally topped with avocado slices.

💡 Tuna tartare must stay very cold. Dice with a sharp knife rather than repeatedly chopping, which smears the delicate fish. For fish to be safe to eat raw the SUPPLIER must have frozen it to a parasite-destroying standard — about -20°C for seven days, or -35°C for fifteen hours. Confirm that before you buy; it is not something you can do in a home freezer.

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