Tuna tartare, a dish created in 1984 by chef Shigefume Tachibe, marries high-quality ingredients with refined flavors, appealing as a light yet satisfying appetizer.
The dish's versatility allows cooks to customize flavors, using ingredients like anchovies, parsley, and capers alongside a dressing of Dijon mustard, olive oil, and lemon juice.
For optimal flavor in raw fish dishes, sourcing sushi-grade tuna from reputable vendors is crucial, emphasizing the importance of quality over cost in ingredient selection.
Freshness is key in preparing tuna tartare; keeping the dressing separate from the tuna until serving preserves the fish's brightness and flavor.
Collection
[
|
...
]