Tuna TartareCourse: StartersCuisine: InternationalDifficulty: Easy
Lonno Lodge is nestled right on the coast of the Indian Ocean which means fresh Yellow Fin Tuna is almost always fished in abundance. When I visit Watamu, Tuna Tartare is a must. There are few pleasures in life greater than eating fish that has just been caught on the shores of where you’re staying.
500g Tuna fillet
1 tablespoon of Sultanas
30g Cashew nuts
10g Fresh Chives
1 tablespoon of Capers
Extra Virgin Olive Oil
- Roast cashew nuts in a non-stick pan with no oil over medium heat. Remember to constantly shake the pan so that you won’t burn the nuts. When the cashews are slightly browned, pour them into a blender and leave a pinch whole for garnish.
- Wash the fresh chives, dry with paper towers and chop finely.
- If your capers are stored in salt or vinegar, make sure you rinse them in cold water thoroughly.
- Add the anchovies, sultanas, half of the chives, capers, juice from two lemons, and three tablespoons of olive oil into the blender. Blend for 15 seconds to crush the ingredients, but not completely pulverize the mixture.
- Slice the tuna fillet into small pieces that resemble parallelograms (a rectangle with no right corners). Place the tuna in a bowl and mix with the crushed ingredients. Add salt to taste and mix thoroughly. Leave the mixture in the refrigerator for a few minutes to chill.
- To plate, use a round mould or a ring and place it onto the center of a plate. Fill the ring with the tuna mixture up to the top and slightly press down to ensure the ingredients are stacked firmly. Carefully remove the ring. Garnish with remaining chives, cashews, a drizzle of olive oil and a few slices of lemon.