Tomato with Fresh Tuna, Herbs, and Lemon Gelee

Name: Tomato with Fresh Tuna, Herbs, and Lemon Gelee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lemons; 1 cup vegetable broth; 1 sheet gelatin; 2 pounds fresh tuna; 4 slices sourdough bread; 3 tablespoons lemon juice; 4 hard boiled eggs; 2 tablespoons chiffonaded parsley; 2 tablespoons chiffonaded chives; 2 tablespoons chiffonaded chervil; 2 tablespoons chiffonaded tarragon; 2 tablespoons chiffonaded cilantro; 2 tablespoons olive oil, plus extra, for plating; Salt and pepper; 4 tomatoes; 2 shallots, finely chopped; 1 tablespoon fennel seeds; 1 tablespoon dill seeds

Servings: persons

4 lemons
1 cup vegetable broth
1 sheet gelatin
2 pounds fresh tuna
4 slices sourdough bread
3 tablespoons lemon juice
4 hard boiled eggs
2 tablespoons chiffonaded parsley
2 tablespoons chiffonaded chives
2 tablespoons chiffonaded chervil
2 tablespoons chiffonaded tarragon
2 tablespoons chiffonaded cilantro
2 tablespoons olive oil, plus extra, for plating
Salt and pepper
4 tomatoes
2 shallots, finely chopped
1 tablespoon fennel seeds
1 tablespoon dill seeds

1
For the Lemon Gelee: Cut the zest off of the lemons.
2
In hot broth, add the zest, and let soak for 30 minutes.
3
Drain the zest out of the broth.
4
Add the gelatin to the broth and soak for a few minutes to dissolve.
5
Refrigerate for 30 minutes, or until jelled.
6
Cut tuna into small dice with no sinew.
7
Cut bread into small dice, same as the tuna, and soak tuna and bread in lemon juice.
8
Peel eggs and crush with a fork.
9
In a small bowl mix tuna, eggs, herbs, olive oil, salt and pepper.
10
Keep refrigerated.
11
Blanch, peel, halve, and remove seeds from the tomato.
12
Slice tomatoes.
13
Garnish plate with lemon gelee to one side of the plate.
14
Lay one slice of tomato on the plate, and layer top with the tuna tartar.
15
Add center slice of tomato, and add more tartar.
16
Add remaining slice and tartar, and finish with a tomato slice.
17
Sprinkle tomato with shallots, fennel, and dill seeds.
18
Make a small pool of olive oil on the plate, and serve.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 lemons, 1 cup vegetable broth, 1 sheet gelatin, 2 pounds fresh tuna, and more.

Yes, Tomato with Fresh Tuna, Herbs, and Lemon Gelee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!