Tartare of Salmon and Tuna


In another version of this very popular dish, it is eaten with very cold, fresh oysters.


  • 1 English cucumber
  • salt and freshly ground pepper
  • ½ cup fresh lemon juice
  • 2 tablespoons sesame oil
  • 8 ounces salmon fillet, boned and skinned
  • 8 ounces tuna fillet, skinned, all dark meat removed
  • 2 tablespoons olive oil
  • ¼ cup tomato concasse
  • rocket (arugula), mustard or lime flowers, and chopped chives


Peel the cucumber, score lengthwise with a fork, and cut into 1/16-inch-thick slices. Whisk salt and pepper into ¼ cup of the lemon juice; then whisk in the sesame oil. Toss the cucumber slices in the sauce and let stand for 1 hour.

Finely chop the salmon and tuna separately. Into each of the chopped fish, stir half the remaining lemon juice, a tablespoon of olive oil, and salt and pepper to taste.

To serve, arrange the cucumber on each plate with the slices overlapping. Spoon the two tartares in separate mounds in the center of each plate. Dress the tomato concasse in the bowl in which the cucumber marinated, and put 1 tablespoon on each plate. Garnish with rocket, mustard or lime flowers, and chives.