Bluefin Tuna Tartar Recipes

MONTAUK BLUEFIN-TUNA TARTAR WITH FRESH HERBS

Montauk Bluefin-Tuna Tartar With Fresh Herbs image

This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''

Provided by William Norwich

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced chives
1 teaspoon finely minced garlic chives
1 teaspoon finely minced mint
1 teaspoon finely minced cilantro
1 teaspoon finely minced parsley
Salt and pepper to taste
1 small lemon, juiced
1/4 pound baby arugula

Steps:

Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 309 milligrams, Sugar 1 gram

BLUEFIN TUNA CARPACCIO WITH TRUFFLE SOY AND PARMESAN CHEESE

Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese image

Provided by Food Network

Categories appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces
1-ounce baby arugula, cleaned and dried
1-ounce 6 to 12 months aged imported Parmesan, shaved
4 teaspoons soy sauce
2 teaspoons white truffle oil
1/2 teaspoon black peppercorns

Steps:

Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.

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