Name: Tartare of Tuna
Cuisine: United Kingdom
Ingredients: 1 egg yolk; 2 tsp dill, finely chopped; grated rind of 1 lime; 2 anchovy fillets, mashed to a paste; 1 tsp Dijon mustard; 2 tsp chives, finely chopped; 350 g fresh tuna, free of membranes, cut into 1cm dice; 2 tbsp red onion, very finely chopped; 2 tsp drained, finely chopped capers; 2 tbsp olive oil; 2 tbsp lime juice

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Such a nineties thing, the fish tartare. That’s rather like saying that tarragon chicken was a sixties thing, steak au poivre a seventies, viennoise of cod an eighties. A bit of a recurring theme in this book is the foolishness of the fashion-conscious, who seize upon a dish and put it on a pedestal so everyone of lesser talent feels bound to imitate it; the dish becomes devalued and bowdlerized and is consigned to outer darkness. This has happened to squid ink risotto, and it’s happened to