Name: Tartara di Tonno (Tuna Tartare)
Yield: Serves 4
Cuisine: Italian
Ingredients: 70 grams (⅓ cup) peeled, seeded, and diced tomato; 10 grams (1 tablespoon) chopped celery; 60 milliliters (¼ cup) red wine vinegar; 225 grams (½ pound) tuna fillet; 15 grams (1 tablespoon) finely chopped red onion; 8 milliliters (1½ teaspoons) lemon juice (from ¼ lemon); Sea salt and freshly ground black pepper; 12 grams (1 tablespoon) chopped capers, preferably salt-packed, rinsed and drained; 1 teaspoon chopped fresh Italian parsley; 30 milliliters (2 tablespoons) extra-virgin olive oil

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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