If you haven’t had the chance to taste tuna tartare (or hand-chopped tuna) yet, it’s truly time to make amends. This refined dish offers a unique tasting experience, perfect even for those who usually do not enjoy the flavor of raw fish. In fact, unlike swordfish or salmon, tuna has a more delicate and less intrusive taste, capable of winning over even the most skeptical palates.
The secret lies in properly chopping the tuna as described in the recipe steps. This technique allows you to break down the fibers and make the meat, which is already soft on its own, incredibly tender. It is exactly the same method used for beef tartare.
Quantities vary based on how you wish to serve your Tuna Tartare: as a small appetizer tasting or in more generous portions as a main course. The 5.3 oz (150 grams) suggested in this recipe represents an ideal amount, perfect to be considered a main course for one person.
Take the tuna slice, place it on a large cutting board, and cut it into small cubes.
At this point, using a large and heavy chef's knife, begin to vigorously chop the tuna with the blade. Continue until it is reduced to very small pieces, almost a pulp. This technique, also used for beef tartare, serves to break down the fibers and make the meat softer and more tender. This is why it is also known as 'battuta di tonno' (hand-chopped tuna).
Once you have finished chopping the tuna, place it in a bowl. Add a few drops of wine vinegar (do not use balsamic!), a sprinkle of pepper, a few drops of Tabasco, and fresh herbs to taste (such as chives, marjoram, thyme, or basil).
Take the ginger root and grate it with a hand grater, but do not do it directly over the tuna. Instead, do it over a separate surface or the sink. You will notice the ginger pulp sticks to the back of the grater. Once you have a good amount, collect it with a teaspoon. Now, directly over the tuna, press the pulp with your finger to squeeze out the ginger juice.
Finally, drizzle with extra virgin olive oil, mix all the ingredients well, and refrigerate for about half an hour. Serve chilled and enjoy!
If you don't have ginger or fresh herbs on hand, you can prepare your tuna tartare with just olive oil, a few drops of vinegar, and pepper. If you like, you can add a few drops of lemon juice, though be careful as it can easily overpower the delicate taste of the fish.
Tuna is known for its excellent nutritional properties and high omega-3 content. However, while the fillet is the most prized cut, it is leaner and contains fewer omega-3s compared to cuts like the belly (ventresca), which is often more affordable.
Remember that consuming raw fish can pose health risks. It is crucial to freeze the fish for at least 24 hours before eating it raw or to purchase "sushi-grade" fish that has already been professionally blast-chilled.
