Montauk Bluefin-Tuna Tartar With Fresh Herbs

By William Norwich

Published August 12, 2000

Total Time
15 minutes
Rating
4(27)
Comments
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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.''

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Ingredients

Yield:4 servings

  • ¾ 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

  • ¼ pound baby arugula

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 32 milligrams cholesterol; 195 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 320 milligrams sodium; 21 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Dice the tuna into ⅛-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with ⅔ of the lemon juice and mix again. Check seasoning and adjust as necessary.

  2. Step 2

    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.

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4 out of 5
27 user ratings
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