Tuna Tartar

Name: Tuna Tartar (Tartar de Atún)
Cuisine: Spanish
Ingredients: 2 drops Tabasco sauce; 5 drops Worcestershire Sauce; Pinch of salt; 300 g/10 oz really fresh tuna loin, skinned; 1 tbsp finely chopped fresh flat-leaf parsley; 2 tbsp olive oil; 1 egg yolk; 1 tbsp capers, finely chopped; 2 gherkins (dill pickles), finely chopped; 2 gherkins (dill pickles), finely chopped; ½ small red onion, finely diced; 1 tbsp soy sauce

Tartar de Atún

Preparation info

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

The Spanish, particularly the Catalans, have embraced Japanese cuisine with open arms. Sushi is all the rage and now, as a result raw, fish pops up in many guises. This lightly spiced combination is fabulous.

Buy the fish from a trusty fish supplier, it’s got to be as fresh as possible.

Ingredients

300 g/10 oz really fresh tuna loin, skinned
Pinch of salt

Europe
Asia
Spain
Japan
Galicia
Asturias
Catalan
Navarre
Starter
Fish course
Pescatarian

Method

Chop the tuna very finely into tiny dice. This is a sharp knife job and not one for the food processor.

Place the tuna in a shallow dish, add the salt, Worcestershire sauce, Tabasco and soy sauce and leave to marinate while you prepare everything else.

Add the onion, gherkins (dill pickles) and capers.

Whisk the egg yolk in a bowl and slowly add the olive oil as if you w