Recently, during a typical family party at the house, I was making my traditional Asian-style tuna tartare when I realized I was missing a key ingredient. Not wanting to let a beautiful piece of tuna go to waste, I improvised as I usually do, and out came my new favorite, Mediterranean Tuna Tartare. It is equally as simple to prepare and still keeps the Tuna as the star of the show, but it has a completely different flavor profile. The capers and preserved lemon pack a briny punch and the basil mayonnaise adds richness and depth.
For the paring, there was only one wine that made sense – a Rosé. However, instead of a Provence Rosé, I chose one from Italy. But you certainly can’t go wrong with a Provence Rosé. To learn more, check out my Rosé pairing page here.
lt_recipe name=”Mediterranean Tuna Tartare” servings=”4″ print=”yes” ingredients=”½ 1b. sushi-grade tuna;1/4 cup Persian cucumber, seeded and diced;1 tablespoon quality extra virgin olive oil;2 teaspoons chopped chives;2 teaspoons drained capers;1 teaspoon preserved lemon, finely chopped;½ cup fresh basil;1 teaspoon lemon juice;2 tablespoons mayonnaise; Malden or Kosher salt;” ]Using a sharp knife, finely chop the tuna into a medium-sized dice and add to a bowl. Chop the cucumber into small dice and add to the tuna. Add the chives, capers, and preserved lemon. Stir to combine. Stir in olive oil and finish with the Malden salt. Set aside.; To make the basil mayonnaise, combine the basil, mayonnaise, and lemon juice in a food processor. Process for about a minute until smooth. Season with Malden salt.; To serve, smear the basil mayonnaise on a small serving platter. Place the tuna tartare on top and garnish it with fresh basil. Serve with thin crostini or water crackers.;[/lt_recipe]
