Tuna and tomato tartare
1 serving
10 minutes
Tuna and tomato tartare is a refined dish of French cuisine that combines the freshness of seafood with the spiciness of vegetables. The recipe's origins trace back to the tradition of preparing tartares, where ingredients are finely sliced and mixed for a delicate texture. Here, juicy tuna harmoniously complements tangy-sweet tomatoes, refreshing watercress salad, and aromatic onions. Lemon juice adds a light acidity, while cream cheese with sumac brings tenderness and an Eastern flavor note. Crispy ciabatta creates a wonderful contrast, making the dish ideal as an appetizer. Tartare is perfect for a light dinner or festive aperitif served with white wine or champagne. Its aesthetic presentation, exquisite taste, and balance of ingredients make this recipe a true gastronomic delight.
1
Chop the tomato finely and add salt.
- Tomatoes: 30 g
- Sumac: to taste
2
Place the ciabatta bread on a heated dry skillet. Toast for 2-3 minutes.
- Ciabatta: 1 piece
3
Flip and dry for another 1-2 minutes.
4
Finely chop the onion and drizzle it with lemon juice.
- Red onion: 7 g
- Lemon: 1 piece
5
Finely chop the watercress and mix it with onion.
- Garden cress: to taste
- Red onion: 7 g
6
Add the watercress and onion mixture to the tuna. Mix well.
- Garden cress: to taste
- Red onion: 7 g
- Canned bonito: 30 g
7
Cool the dried toast.
8
Spread the toast with cream cheese and add sumac.
- Cream cheese (curd cheese spread): 2 tablespoons
- Sumac: to taste
9
Place a tomato on top.
- Tomatoes: 30 g
10
Then place the tuna and sprinkle with sesame. Done!
- Canned bonito: 30 g
- Sesame seeds: to taste