Tuna Tartare with Frisée Salad

This tuna tartare was inspired by the classic steak tartare, a staple in Parisian bistros. An easy, no-bake appetizer!
  • 2 Recipe - persons
  • Recipe - time: 20 min
  • Recipe - difficulty

Recipe - ingredients

  • 1/4 head of frisée
  • 2 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • Salt and pepper, to taste
  • 3 tablespoons light olive oil
  • 1 shallot, minced
  • 4 cornichons (small gherkins), diced
  • 1 scallion, finely chopped
  • 4 flat-leaf parsley sprigs, leaves only, finely chopped
  • 1 tablespoon capers, rinsed, drained, and minced
  • 5 1/2 ounces (160 g) yellowfin tuna fillet, cut into 1/4-inch (6mm) cubes
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil
  • Hot sauce, such as Tabasco
  • 2 egg yolks
  • 6 chives, finely chopped

Recipe - how do you make it

The raw beef is replaced with fresh tuna fillet, which has a similar meaty texture. Feel free to use a pasteurised egg yolk instead of fresh, or replace the egg with some extra olive oil to give this tartare a smooth, creamy texture. Serve with toasted bread.

Recipe - steps

  • 1 To make the salad, trim off the bottom of the frisée, separate the leaves, rinse, and dry well.
  • 2 Combine the mustard, white wine vinegar, and a pinch of salt and pepper. If the dressing is too thick, add a few drops of water. Set aside until you're ready to serve.
  • 3 To make the tartare, combine the shallot, cornichons, scallion, parsley, and capers in a medium bowl. Add the tuna, the oil, a few drops of hot sauce, salt, and pepper, and mix thoroughly.
  • 4 To serve, dress the frisée. Serve the salad topped with the tartare and an egg yolk (in the shell, if desired), and scatter the chives over the top.