Tuna tartare: easy cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Well, firstly, it is worth noting right away that tartare is not only a sauce that is well-known and sold in every supermarket today. This refers to sauce tartare (French cuisine): hard-boiled yolk, green onions and lean oil (possibly cucumbers and herbs), which is traditionally served with fish and meat dishes. Tartare is also an excellent second dish of meat or fish cooked almost raw. Tuna tartare is even more likely not a dish, but a way that allows you to serve raw fish to the table. And it also applies to French cuisine. Let's take a closer look at several recipes for its preparation.

Tuna tartare

This is exactly the option when the sauce got the same name from the dish of the same name. Chefs in France once thought of filling raw meat or seafood cooked in a special way with such “mayonnaise”. Until that time, this dish was by no means Gallic, and Tatar roots are clearly visible in its etymology and origin. Andit was prepared mainly from raw meat - beef or horse meat. And already in France, according to legend, they came up with the idea of cooking it from fish (or seafood), also in raw form. This new image was also associated with the seaside areas, where fish products were in abundance. In this way, the food of the nomads has turned into gourmet food - true connoisseurs of haute cuisine. They did not pass by all sorts of dressings and sauces, so characteristic of French chefs (for example, tartar sauce has now been put on industrial production and is almost a national pride). Tartare from tuna, salmon, and other types of fish has firmly won the hearts of lovers of delicious. And not only in France, but all over the world. This is a visual aid for transforming a completely unpretentious dish into a delicacy.

Tuna tartare. Avocado recipe

We will need: tuna fillet - about half a kilo, two sweet bell peppers, one avocado fruit, one bunch of green onions (approximately 100 grams), a bunch of cilantro, a few mint leaves, half a lime, a couple of tablespoons of olive oil, spices and sea s alt.

Cooking

Cooking the dish is very simple and fast. We cut the tuna into cubes finely (you can chop it in a large meat grinder). Also pepper and avocado pulp. Pour everything into a bowl and mix thoroughly, but without undue zeal, so as not to turn the whole thing into a mess. Greens must be chopped all and added to the previously prepared mass. Pour the whole dish with lime juice squeezed from half the fruit. Tuna tartare with avocadoready. If the dish came out too bland, then you can still add lime juice, pepper, s alt - according to your own ideas. And serve to the table on a plate lined with greens. Serve the sauce of the same name with the dish, which you can also prepare yourself (we will talk about this a little later).

Useful tips for the hostess

By the way, if there is no lime and avocado at hand (or in the nearest supermarket), then the ingredients can be replaced with - respectively - lemon and fresh cucumber. And sea s alt on the usual rock. The taste of this, of course, will change a little, but the dish retains its originality and piquancy.

Tartar Tuna

We take a pound of tuna fillet, fifty grams of pistachios, some capers, sun-dried tomato, lemon, a few tablespoons of vegetable oil (preferably olive), s alt and pepper at your discretion.

Cooking

Cut the tuna fillet into cubes quite small, but so that the porridge does not form. In a culinary mortar, crush the pistachios, peeled. Squeeze the juice from the lemon and add s alt and pepper to it. Add olive oil. Cut the tomato and capers into small cubes. Put all the ingredients in a suitable container and mix. Form into briquettes and place on a plate decorated with greenery.

Salmon instead of tuna

Sometimes, even on modern fish shelves in stores, fresh tuna is quite rare. Its price (especially if we talk about the Atlantic common) also leaves much to be desired for more pleasant offers. Much more affordableslightly s alted salmon, from which you can also make good tartare. All ingredients can be left as in the second recipe. But we will replace the tuna with salmon. It should also be chopped into smaller pieces, but not mushy, and mixed according to the original recipe with the rest of the ingredients. Then spread the mass into small molds and - in the refrigerator, for half an hour. In the meantime, you can cut out circles from black bread to match the size of the molds. And after cooling in the refrigerator (during this time, the mass will seize and harden a little) - turn the mass of tartare out of the mold onto a piece of bread, and serve it in such a piquant form.

Sauce

Some chefs rightly believe that the main thing in a dish is sauce. The tartar sauce of the same name is also easy to prepare. We take 2 boiled and 1 raw egg yolk, half a glass of olive oil, a bunch of green onions, a few cloves of garlic, a few pitted olives, pickled cucumber, juice of half a lemon (or lime), pepper. All this is mixed in a blender and s alt at will. Serve with tuna fish tartare in a separate bowl.