Get RecipeTuna, Tomato, and Basil Tartare
I had this dish in Paris last summer, and I had to knock it off. The French are really into seafood tartares (I just had a salmon version last weekend), but they are generally the same: a bit of shallot, some dill, maybe some parsley, a squirt of lemon.
And then I had this one, almost Provençal in its flavors: sweet basil, bright tomatoes, and fresh tuna, all tossed in olive oil and sea salt. So good, and it couldn't be easier. Just blitz together the basil, tomato, shallot, and tuna, then season with salt, olive oil, and a splash of wine vinegar. I serve it with toasted baguette rounds. So simple, light, and honest. Paris, je t'aime!
Get the Recipe
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.