Tuna tartare

Name: Tuna tartare
Total time: 25 min
Yield: 4
Cuisine: american
Ingredients: olive oil; 2 cloves of garlic peeled and very finely sliced; a small bunch of fresh coriander; 1 spring onion; 1 fresh green chilli stalk removed; 3 limes; 200 g (sushi-grade) tuna from sustainable sources; 2 blood oranges peeled and sliced into rounds, pips removed; 10 red or yellow cherry tomatoes quartered; 4 heaped teaspoons soured cream

Super fresh tuna with a zingy dressing

Gluten-freegf

“This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses. ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Jamie's America Seafood Dinner Party American Tuna Fruit

Nutrition per serving

Calories 228 11%
Fat 16g 23%
Saturates 6g 30%
Sugars 6.7g 7%
Protein 13.9g 28%
Carbs 7.1g 3%

Of an adult's reference intake

Jamie's America

By Jamie Oliver

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Ingredients

olive oil
2 cloves of garlic , peeled and very finely sliced
a small bunch of fresh coriander
1 spring onion
1 fresh green chilli , stalk removed
3 limes
200 g (sushi-grade) tuna , from sustainable sources
2 blood oranges , peeled and sliced into rounds, pips removed
10 red or yellow cherry tomatoes , quartered
4 heaped teaspoons soured cream

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Jamie's America

By Jamie Oliver

BUY THE BOOK

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Method

If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!