Fruity Tuna Tartare

    fruity tuna tartare

    A fresh fruity tuna tartare for your palate delight

    I prepared this fruity tuna tartare thinking about one I ate, some years ago, in a neraby restaurant. I never forgot the orange taste that perfectly matched the raw tuna.

    I usually prepare tuna tartare the simplest way (extra virgin olive oil, lemon juice, alt and pepper), and this one becomes special adding just 2 more ingredients.

    The special ingredients are orange zest and lightly toasted pine nuts. These last ones add crunchyness and we learn how it enhances a dish, following MasterChef serie ;-).

    Obviously tuna has to be fresh. But it needs to be frozen before being ok for raw consumption. Ask your fish vendor if they already did it (often it is done before), otherwise just freeze it at home before eating it raw.

    Usually you should consider 150 g/5.3oz per person, even if we often prepare ore generous portions, as we like it so much.

    fruity tuna tartare fruity tuna tartare fruity tuna tartare fruity tuna tartare fruity tuna tartare

    How to prepare the fruity tuna tartare:

    Fruity Tuna Tartare
    Prep time
    Total time
    Serves: 4
    • 600 g/21 oz fresh raw tuna
    • juice of 1 lemon
    • the same quantity of extra virgin olive oil
    • salt
    • pepper
    • orange zest (without the white part)
    • 1 Tbsp pine nuts lightly toasted on a non adherent pan
    • chives
    1. Cut tuna in small cubes.
    2. Put the lemon juice, oil, salt and pepper inside an empty marmellade jar. Close it and then shake it for some secons to emulsionate it.
    3. Dress the tuna with this mixture and add the orange zest thinly sliced, chopped chives and the pine nuts.
    4. Buon appetito!



    1. Anna, this sounds lovely — just love pine nuts. I really prefer raw fish to cooked fish any day — with the exception of trout.

      I’m definitely going to make this if I can find the right tuna which is surprisingly difficult here in France — they seem to favour the really dark red tuna which I find too strong to ear raw.

      Thanks for another lovely recipe


      • Dear Liz,
        I agree with you that the dark red tuna isn’t as delicate as the pink one.
        I am surprised it isn’t easy to find it in France, I couldn’t imagine it as I love so much your country and I am usually in love while there, noticing only good things ;-).


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