Summary

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

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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.