Tuna Tartare with Roast Tomatoes

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

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Tuna, line-caught and dolphin-friendly of course, is a delicious treat. In New Zealand we tend to eat it raw with tamari and wasabi, or grill it rare, drizzle with a good lemony olive oil and serve it with potatoes and salad. The following is a dish I made for a dinner at home for my partner Michael when he requested a seafood buffet for his birthday. With everything cut a little smaller it also makes a good canapé on crunchy toast.


  • 500g (18oz) tuna loin
  • 6 tomatoes
  • Salt and pepper
  • 100ml (fl oz) extra virgin olive oil
  • 50ml (fl oz) balsamic vinegar
  • ½ cup sliced spring onions
  • ¼cup chopped fresh chives
  • ½ cup sliced fresh basil
  • ¼ cup small fresh mint leaves
  • ½ green chilli, seeds removed and finely julienned
  • 2 tablespoons finely julienned peeled ginger
  • 135ml (fl oz) lime or lemon juice
  • 50ml (fl oz) tamari


Set the oven to 140°C/275°F/Gas 1. Cut the tomatoes into quarters, put in a ceramic dish, season with salt and pepper and drizzle with half of the olive oil and half of the balsamic vinegar. Bake in the oven for 1½ hours, then remove and drizzle with the remaining oil and vinegar.

Trim the tuna loin of any sinews, but don’t worry about the black part of the flesh – it tastes very good! Cut into 1cm (⅓in) julienne, mix with the next seven ingredients and leave to sit at room temperature for 1 hour. Just before serving, drain the olive oil and vinegar from the tomatoes, add along with the tamari to the tuna and mix in gently. Serve with the tomatoes.