Tuna Tartare with Coriander Pesto

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 bunch coriander
  • 50 g parmesan cheese
  • olive oil
  • 2 cloves garlic
  • 0.5 teaspoon ½ salt
  • 1 shot gin, dry or vermouth
  • 1 tablespoon lemon juice or lime juice
  • soy sauce
  • 150 g tuna, fresher
Tuna Tartare with Coriander Pesto
Tuna Tartare with Coriander Pesto

Instructions

  1. Scrape off the fresh tuna from the whole piece with a normal tablespoon so that you get a coarse tartare. Mix this well with lemon juice, a little olive oil, gin and 1 - 1.5 tablespoon soy sauce and, ideally, keep covered in a cool place.
  2. For the pesto, roughly chop the coriander and garlic. Grate the parmesan, if it hasn`t been grated. Pour the pine nuts and salt into a tall vessel and grind with a hand blender. Fill up with olive oil until it has the consistency of toothpaste. Mix these in a ratio of about 1: 3 of pesto to tartare with the tuna tartare and season with soy sauce.
  3. As a variation, you can also replace about a quarter of the coriander with Thai basil or refine the tartare with a little finely chopped ginger.
  4. The rest of the pesto can be kept in a closed container in the refrigerator for at least a week and goes wonderfully with pasta or starters.

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