Tuna Fish Tartare

Tunas live mainly in the Mediterranean Sea and the Atlantic Ocean, sometimes also in the North Sea and the Baltic Sea. The fish grow up to four meters long and reach a weight of several hundred kilograms.

The flesh of tuna does not “fish” so much and is comparatively firm. Selected tuna fillets are used to make sushi and – like beef – can also be eaten as tuna steak when only briefly fried.

Cut the tuna into the smallest possible cubes with a sharp kitchen knife. Mix with olive oil, season with salt and pepper and finally add the juice of one lemon. Chop the capers not too small, remove the peel from the shallots, finely dice them and mix them into the tartar. The tartar should be re-tasted just before serving.

Dressing: Place a seven-inch diameter round cookie cutter on a flat, cold plate, evenly distribute one unit of the tuna in it and smooth it out. Carefully remove the ring and arrange the remaining tartare in the same way.

Serve with marinated salad.

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