There are many ways to prepare tuna tartare but I've found the recipe below to be the simplest, freshest formula. Chopped tuna is mixed with capers & anchovies, adding a lot of flavor to the dish without overpowering the delicate tuna.
The tuna tartare is a treat for your taste buds. It can be served alone or with toasted baguette slices. Enjoy it for lunch or as an elegant appetizer.
Italian Style Tuna Tartare
2 ounces skinned fresh tuna
1 tablespoon Dijon mustard
4 anchovy fillets, minced
2 teaspoons cognac
1/2 teaspoon crushed red pepper
1/2 cup olive oil (I used part anchovy oil)
2 teaspoons fresh lemon juice
1-2 tablespoons capers, rinsed and finely chopped
1 tablespoon fresh Italian parsley, chopped
1/4 red onion, minced
salt & pepper to taste
slices of toasted baguette for serving
Combine Dijon, anchovy, cognac and crushed red pepper in a large bowl. Add the oils, whisking constantly, until it emulsifies. Whisk in the lemon juice. Add the capers, parsley, and onion and stir to combine.
Cut 3/4 of the tune into a 1/4-inch dice. Mince the remaining tuna in a food processor. Add the tuna to the vinaigrette and mix it until the fish absorbs the dressing. Season with salt and pepper to taste.
Serve with toasted baguette slices.