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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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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