Tartara di Tonno

Tartara represents another presentation for raw fish. The fish is diced, combined with olive oil, herbs, seasoning, and sometimes a fresh vegetable or fruit (here, celery for texture, tomato for color). A fish fillet or steak, such as tuna, may be used but tartara is also a practical way for chefs to make use of small pieces of other fish and fish trimmings. As with crudo, the freshness of the fish is of the utmost importance.

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