Tuna Tartare with Verjus Recipe

Name: Tuna Tartare with Verjus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces fresh, sashimi grade tuna, skin, bones and sinews removed, and diced; 2 teaspoons minced shallots; 1 teaspoon minced chives; 1/2 teaspoon very finely grated orange zest; 2 tablespoons extra-virgin olive oil, plus extra, for drizzling; 1/2 teaspoon verjus; 1/4 teaspoon salt; 1/4 teaspoon ground white pepper; 1 cup baby arugula leaves, stems removed, washed and spun dry; Chopped walnuts, for garnish

Servings: persons

4 ounces fresh, sashimi grade tuna, skin, bones and sinews removed, and diced
2 teaspoons minced shallots
1 teaspoon minced chives
1/2 teaspoon very finely grated orange zest
2 tablespoons extra-virgin olive oil, plus extra, for drizzling
1/2 teaspoon verjus
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup baby arugula leaves, stems removed, washed and spun dry
Chopped walnuts, for garnish

1
In a bowl, combine the tuna, shallots, chives, orange zest, 1 1/2 tablespoons of the olive oil, verjus, salt, and pepper.
2
Arrange the arugula on 4 salad plates.
3
Lightly drizzle with some verjus and olive oil.
4
Place 3-inch ring-mold in the center of the arugula and mound the tuna tartare into the mold.
5
Remove the mold.
6
Sprinkle each serving with chopped walnuts and drizzle with the remaining olive oil.
7
Wine Pairing: Louis Jadot Beaujolais-Villages, France, most current vintage available

100

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 ounces fresh, sashimi grade tuna, skin, bones and sinews removed, and diced, 2 teaspoons minced shallots, 1 teaspoon minced chives, 1/2 teaspoon very finely grated orange zest, and more.

Yes, Tuna Tartare with Verjus falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Tartare with Verjus

How did you like this recipe?

Frequently Asked Questions