Description
A fresh, elegant no-cook appetizer made with sushi-grade tuna, ripe tomatoes, basil, capers, lemon, and olive oil. Light, vibrant, and perfect for warm-weather entertaining.
Ingredients
Scale
- 12 ounces sushi-grade tuna, finely diced
- 2 medium Roma tomatoes, seeded and finely diced
- 2 tablespoons shallot, finely minced
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon capers, drained and chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Chill the serving plates, ring mold, and mixing bowl for about 10 minutes if possible.
- In the chilled bowl, add the diced tuna, diced tomatoes, minced shallot, chopped basil, chopped capers, lemon zest, lemon juice, olive oil, flaky sea salt, and black pepper.
- Fold gently until just combined, being careful not to mash the tuna or tomatoes.
- Set a ring mold on each serving plate, or prepare to spoon the mixture neatly onto the plates.
- Divide the tartare evenly into 4 portions and spoon into the ring mold, pressing very lightly so it holds its shape.
- Refrigerate for 5 minutes if desired to let the flavors settle.
- Remove the ring mold carefully, garnish with a little extra basil or black pepper if desired, and serve immediately while chilled.
Notes
- Use very fresh sushi-grade tuna from a trusted source.
- Seed the tomatoes well so the tartare stays fresh and not watery.
- Mix and season just before serving for the best texture.
- Keep all ingredients cold for the freshest flavor and safest handling.