Stage 2: Tartare De Thon – Tuna Tartare

Mix olive oil with lime juice, vinegar, mustard, salt and pepper in a baking bowl until well blended. Then add the shallots and capers. Finally, mix the tuna, finely chopped with a very sharp kitchen knife, with the marinade. Cover the baking dish with foil and place in the refrigerator for one hour. Then fold in diced tomatoes, capers and chopped kitchen herbs. Place in the refrigerator for another half hour.

Season the tartar with salt and freshly ground pepper just before serving. When serving, the tartar can still be drizzled with a tiny bit of olive oil.

Decorate with plucked coriander leaves. Serve with fresh, lightly grilled baguette.

Drinking suggestion: White Samur

Our tip: It is best to use fresh herbs for a particularly good aroma!

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