Tuna Tartare
Description
Perfect for the table and with drinks. The phrase "à la tartare" is often used to describe dishes made from raw meat or raw fish. Tartare was originally prepared in France, and then the dish spread around the world. Tartare was especially popular in the 19th century. Traditionally, tartare is made from raw fish, but if you are not fond of raw fish, you can replace it with cold-smoked fish. Tartare should be prepared and served quickly. To keep the ingredients from warming up, you can prepare it "on ice," using a deep bowl filled with ice. Tartare is an extraordinary appetizer and unfamiliar to the average Russian palate. But as they say, he who doesn't take risks doesn't drink champagne. Try making tuna tartare—you're sure to like it! ;) It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the tuna fillet and peel the ginger.
- 2
Step 2
Using a sharp knife, very quickly finely chop the chilled tuna fillet and shallots; grate the ginger on a fine grater.
- 3
Step 3
Mix all the ingredients, dress with olive oil and lemon juice, add salt and pepper. Place in the freezer for 5 minutes.
- 4
Step 4
Serve the tartar on a chilled plate, shaped into a mound and garnished with chopped chives.