Tuesdays have become “Tartare Tuesdays” in our home. Mainly because it’s the only day I don’t get home early enough to make a cooked meal.
Normally when I think of tartare – salmon, avocado and soy sauce come to mind. And for the last few months, that’s exactly what we have been having.
Simple – diced salmon on a bed of avocado slices and cucumber ribbons. Mixed with green chili, spring onion, and drizzled with soy sauce and lime juice. Served with poppy seed melba toasts. Delicious!
But – that hasn’t been very Greetalian of me. So I decided to change it up this week! And I must admit, I really love this twist on the classic! Try this recipe and let me know how it compares to your usual…
And it would be great to hear your tartare recipes so I can mix things up each Tuesday!
Tuna Tartare with tomatoes, capers, olives and chili
What you need (serves four):
- 400g fresh tuna (cubed)
- 250g assorted exotic tomatoes (halved)
- 1/4 cup caper berries (chopped)
- Handful of green olives (pitted)
- 1 green chili (finely chopped)
- 2 spring onion (chopped)
- Handful of micro greens
- Drizzle of olive oil, lemon juice and balsamic vinegar