This was the starter and second course at my 1930s Parisian supper club in March, at Brown and Green. A French classic reinvented with raw fish instead of steak, this isn’t everyone’s cup of tea, so if you don’t fancy it, check out my vegetarian version, which includes all of the ingredients of the tuna tartare, but without the tuna.
Serves 4
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200g sushi grade tuna
1 egg yolk
1 tbsp olive oil
1 tsp Dijon mustard
1 tbsp lemon juice, plus 1 tbsp lemon zest and more for garnish
1 tbsp white wine vinegar
4 cornichons, chopped
2 chives, snipped
1 tbsp chopped dill
6 chicory leaves, chopped
black pepper
white sourdough, to serve
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Chop the tuna very finely, removing any large white threads of fat, and place in a large bowl. Add the yolk, olive oil, dijon mustard, lemon juice and zest, white wine vinegar, half the cornichons and chives, and season with black pepper. Stir thoroughly.
Fill a 60g pot or ramekin with the tuna mixture and place on a serving plate. Remove the pot and top with the chicory leaves, remaining cornichons and lemon zest. Repeat this process for all servings, then serve with sourdough bread.
