Serious Eats: Recipes
Tuna, Tomato, and Basil Tartare
The simplest, freshest tuna tartare: sushi grade tuna, tomato, basil, and shallot, with a bit of olive oil and sea salt. I knocked it off a version I had in the Place Dauphine in Paris last summer.
The best part? It all comes together in a few pulses on the food processor. Serve it with some toasted baguette rounds, and voilà, the perfect summer lunch or appetizer.
Note: Adding vinegar will cause the tuna to cook and turn white. If you want to make this ahead of time, prepare everything as per the recipe, but omit the vinegar. Cover in plastic wrap and refrigerate until ready to serve. Stir in the vinegar at just the last minute.
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.