Tuna tartare with sorrel
A version of all the great tartares Isaac has eaten around the world, honey, lemon, chives, warm sourdough. The only rule: good-quality tuna, always.
Buy the best tuna you can find, a fishmonger or sushi-grade, not a supermarket cut. Everything else is fifteen minutes of assembly: a honey, lemon dressing that lightly cures the fish, warm oiled sourdough, and sorrel to cut through.
First published on Isaac’s Substack, subscribe there for the recipes that never make it to the site.
Method
- 01
Finely dice the tuna into 1cm cubes, discarding any dark or sinewy pieces. Place the bowl over ice in the fridge.
- 02
Combine the honey, garlic, lemon zest and juice, salt, olive oil, and half the chives in a bowl. Taste, it should be slightly overly salty at this stage.
- 03
Toast the sourdough slices, drizzled with olive oil, in a dry pan or under the grill.
- 04
Mix the tuna with the dressing. The tuna will turn a slight pale white colour, that's the lemon cooking the tuna.
- 05
Toss the sorrel with a little of the dressing. Top the warm toasted sourdough with the tuna mixture and sorrel, then serve.
The kit for this recipe.
Only what the method actually calls for, nothing padded in for the sake of a link.
MAC Knife Co. Professional MTH-80, 8″
The whole dish is knife work, 1cm cubes of raw tuna need a blade that slices clean instead of crushing.
Microplane Classic Zester
Lemon zest for the dressing, and the fastest way to a crushed garlic clove without a press.
Maldon Sea Salt Flakes 250g
The dressing should read slightly overly salty before the tuna goes in, flakes make that a judgement you can taste.