Classic Fish Tartare
Elevate your appetizer game with Classic Fish Tartare, a fresh and vibrant dish perfect for seafood lovers. Featuring finely diced sushi-grade fish—choose between silky tuna or buttery salmon—this no-cook recipe is a showcase of delicate flavors and textures. Enhanced with finely chopped shallots, briny capers, aromatic chives, and dill, the tartare is dressed in a zesty blend of lemon juice, extra virgin olive oil, and Dijon mustard. Creamy avocado and crisp cucumber add a delightful contrast, while a bed of microgreens or salad greens provides a refreshing base. Ready in just 20 minutes, this elegant tartare is ideal for entertaining or sophisticated dining at home. Serve with crusty bread or crackers and a squeeze of fresh lemon for a restaurant-worthy experience. Keywords: fish tartare recipe, tuna tartare, salmon tartare, seafood appetizer, sushi-grade fish recipes.
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Recipe Information
Ingredients
- 300 grams fresh sushi-grade fish (such as tuna or salmon)
- 1 small shallot, finely chopped
- 1 tablespoon capers, drained and chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 avocado, diced
- 0.5 cucumber, peeled, seeded, and diced
- 50 grams microgreens or mixed salad greens
- 2 lemon wedges, for serving
Instructions
Begin by chilling a medium-sized mixing bowl in the refrigerator for 10 minutes. This helps keep the fish cold while you prepare the tartare.
Using a sharp knife, finely dice the fresh sushi-grade fish into small cubes, about 1/4 inch in size. Place the diced fish in the chilled mixing bowl.
Add the finely chopped shallot, capers, chives, and dill to the bowl with the fish.
In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, and Dijon mustard until emulsified. Season this dressing with salt and freshly ground black pepper to taste.
Pour the dressing over the fish mixture and gently toss to combine, ensuring all ingredients are evenly coated without mashing the fish.
Fold in the diced avocado and cucumber into the fish mixture, taking care to maintain the shape of both the fish and avocado.
Taste the tartare for seasoning and adjust with more salt, pepper, or lemon juice as needed.
To serve, place a small handful of microgreens or mixed salad greens on each serving plate. Using a ring mold or small bowl, shape the tartare into a neat mound and carefully place it on top of the greens.
Garnish each plate with a lemon wedge and serve immediately alongside crusty bread or crackers, if desired.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 6.3 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 33.8 mcg | 169% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
