Name: Tuna tartare Barrafina
Yield: Serves 4
Cuisine: British
Ingredients: 8 dessertspoons Kikkoman soy sauce, preferably from a fresh bottle; 320 g super-fresh sustainable pole-and-line-caught tuna; ¾ teaspoon flaked sea salt; 30 ml olive oil; 4 dessertspoons sesame oil; juice of 1 small lemon; 2 teaspoons very, very finely chopped fresh chives; 4 dessertspoons good olive oil; 2 ripe Hass avocados; juice of 1 medium lime; 15 g fresh coriander leaves, finely chopped; ½ clove of good garlic, very very finely chopped then smushed with the side of a knife; 2 teaspoons sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I very rarely eat tuna, but if I see a really firm, bright red piece of yellowfin I’ll occasionally buy it and take it home, always for a raw or barely cooked treatment. This recipe is from Barrafina, one of my favourite places to eat in London. Nieves Barragán is the head chef and she has a head full of great ideas, which she executes with expert hands and serves to you on small plates. I always order this