Salmon or Tuna Tartare
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup very finely diced cucumber
- Salt to taste
- 1pound center-cut albacore or salmon fillet, finely chopped
- 2small shallots, minced
- ¼cup finely chopped cilantro
- 2tablespoons fresh lime juice
- 1tablespoon rice vinegar
- 2tablespoons extra virgin olive oil
- 2tablespoons capers, drained and rinsed
- Freshly ground pepper
- Pinch of cayenne (optional)
- Lettuce or endive leaves for serving
- red pepper squares for serving
- cucumber rounds or toasted croutons for serving
Nutritional analysis per serving (10 servings)
83 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 11 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
- Step 2
In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.
- This also makes a great first course or light supper. It will serve four to six.
- Advance preparation: Don't make this more than an hour before you wish to serve. The fish will "cook" in the lime juice and vinegar and will lose its glistening appearance and fresh, raw flavor.
Private Notes
Comments
An alternate way of serving is to press into a 4" round baking mold to create a cake shaped centerpiece of tartare. Surround with a wide band of grated medium boiled eggs, purple onion, capers, and diced chives. Top the tartare cake with a dollop of creme fraise. Surround this with the endive leaves, plus crackers or rye rounds. Danish heaven!
I made it exactly as Martha suggested and served on a bed of Purslane that i found at the farmers market. Man do i feel like having a cigarette. Joking.
This is a great dish for casual summer dinner. I filled butter lettuce leaves with the tuna tartare for a one dish meal. It was fresh, delicious and easy to make. I will definitely be making it as an appetizer for company.
Good tartare, simple and fresh. Love when I find a recipe that seems like a long list of my favorite ingredients. Also great served on tostadas as an uncooked "ceviche."
Delicious! I added avocado because...it's avocado.
We subbed out cucumber for avocado because I am not a fan of cucumber and it was delicious. So, so easy and satisfying. Ate with veggies and sliced, toasted ciabatta but ended up just eating this with a spoon. Can’t wait to make it again.