10-Minute Tuna Tartare with Olive Oil, Lemon, and Shallot

Tuna tartare is the dish for two very different nights: the one where good tuna turns up at the fish counter and cooking is the last thing you feel like doing, and the one where people are coming over and the first five minutes of the meal need to say something. Either way, it holds nothing back: everything sits raw and diced in full view, so the fish has to be genuinely good and the fat needs real character of its own. A peppery, green-fruited olive oil brings brightness straight to the surface, its light citrus finish echoing the lemon already in the plate. Shallot adds a little bite, chives lay a grassy note over the top. Ten minutes of knife work, five ingredients beyond the tuna, and the whole thing comes down to how cold the fish stays and how sharp the knife is.

Nut-Free

Nut-Free

Glutten free

Glutten free

Dairy Free

Dairy Free

10-Minute Tuna Tartare with Olive Oil, Lemon, and Shallot10-Minute Tuna Tartare with Olive Oil, Lemon, and Shallot

Source

Ingredients

Sushi-grade tuna (ahi or yellowfin), very cold

400g

Noor Fès extra virgin olive oil, plus extra for finishing

65ml

1 tbsp fresh lemon juice, plus the zest of 1 lemon

1 small shallot, finely minced

Fresh chives, finely sliced

2 tbsp

Fine sea salt

Freshly cracked black pepper

Flaky sea salt, for finishing

Steps

1.
Put your knife, cutting board, and serving plate in the freezer for 15 minutes before you start. Tuna warms fast once it's cut, and warm tartare turns soft instead of clean.
2.
Dice the tuna: Slice it into thin planks, then into fine strips, then into small, even dice. Keep the knife moving through the fish rather than sawing, and work quickly so it stays cold.
3.
In the chilled plate, combine the diced tuna with the olive oil, lemon juice and zest, minced shallot, and chives.
4.
Add fine sea salt and a few turns of black pepper. Taste and adjust; tartare needs slightly more salt and acid than seems right at first, since the cold mutes both.
5.
Finish with a last drizzle of olive oil and a pinch of flaky sea salt.
6.
Serve right away. Tartare is at its best in the first ten minutes after mixing.

Bring the taste
home

The extra virgin olive oil that elevates one dish will change the way you cook them all.

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