Cook and Drink

A starter that is tasty, appetizing and easy to make, one that will always put a smile on your face. The only challenge is to buy excellent, fresh tuna. Since most tuna species are overfished or at the risk of becoming overfished, make sure the tuna you buy is from sustainable fishing practices, for instance if it’s certified by MSC (Marine Stewardship Council). Whatever you do, look for skipjack or albacore and don’t buy bluefin (or yellowfin).

Wine Pairing

In general, enjoy the tartare with a white wine, for instance a Picpoul de Pinet or a Muscadet-Sèvre-et-Maine with aromas such as apple and peach. Flavour wise the wine must be dry with a mild citrussy flavour and some minerality.
We happily opened a bottle of Château de Crémat Blanc 2021. A wine with a light-yellow colour, with complex aroma’s (toast, floral, grapefruit) and a long finish.

What You Need

• 150 grams of Tuna
• Capers
• Organic Lemon (Zest and Juice)
• Chives
• Black Pepper

What You Do

Make sure you have all ingredients ready before you combine it with the tuna. If you mix too often, the tartare will become soggy.
Wash the lemon, make a teaspoon or so of zest, squeeze the lemon. If using salted capers, make sure to wash them carefully (and long); a salty taste will ruin the tartare. Better to use capers in brine. Dry the capers and chop. Take 5 or 10 sprigs of chives, cut in small bits using scissors. Dice the tuna. Add tuna, chopped capers, zest, chives and some black pepper to a bowl. Add a drizzle of lemon juice. Combine, taste and adjust. Cover with cling foil and transfer to the refrigerator for one or two hours. Decorate with mayonnaise and two sprigs of chives.