This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.”
Ingredients
- ¾ pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely minced chives
- 1 teaspoon finely minced garlic chives
- 1 teaspoon finely minced mint
- 1 teaspoon finely minced cilantro
- 1 teaspoon finely minced parsley
- Salt and pepper to taste
- 1 small lemon, juiced
- ¼ pound baby arugula
- Nutritional Information
Nutritional analysis per serving (4 servings)
194 calories; 11 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 32 milligrams cholesterol; 41 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Dice the tuna into 1/8-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with 2/3 of the lemon juice and mix again. Check seasoning and adjust as necessary.
- In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.
15 minutes
Dining and Cooking