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.
- 10 to 12 ounces sushi grade fresh tuna, sinew removed, roughly chopped
- 1 vine-ripened tomato, seeds discarded, roughly chopped
- 1 small shallot, finely minced (about 1 tablespoon)
- 15 fresh basil leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 teaspoon white wine vinegar, plus more taste
- 1 baguette, sliced into thin rounds, toasted
Combine tuna, tomato, shallot, and basil in bowl of food processer. Season to taste with salt and pepper. Pulse 10 times. Scrape down the sides with a silicone spatula, and pulse until roughly chopped, about 10 more 1-second pulses.
Transfer to a bowl. Toss with olive oil and vinegar (see note). Serve immediately with toasted baguette slices.