Tuna Tartare with Roast Tomatoes

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Preparation info

  • For

    Six

    Starters
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

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.