Montauk Bluefin-Tuna Tartar With Fresh Herbs

By William Norwich

Total Time
15 minutes
Rating
4(24)
Notes
Read community notes

This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''

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Ingredients

Yield:4 servings
  • ¾pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon finely minced chives
  • 1teaspoon finely minced garlic chives
  • 1teaspoon finely minced mint
  • 1teaspoon finely minced cilantro
  • 1teaspoon finely minced parsley
  • Salt and pepper to taste
  • 1small lemon, juiced
  • ¼pound baby arugula
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

195 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 320 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

  1. Step 1

    Dice the tuna into ⅛-inch pieces. Place in a mixing bowl and add the oil, herbs, salt and pepper. Sprinkle with ⅔ of the lemon juice and mix again. Check seasoning and adjust as necessary.

  2. Step 2

    In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

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4 out of 5
24 user ratings
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