Tuna Tartare with Shallots Capers and Dijon Mustard


  • 1 lb sushi grade tuna, free from sinew
  • 2 hard cooked eggs, peeled and chopped
  • 1 tbs shallots, minced
  • 1 tbs capers, chopped
  • 2 tsp Dijon mustard
  • 1 tbs extra virgin olive oil
  • 1 tbs Worcestershire sauce
  • 1 tsp red wine vinegar
  • kosher salt and black pepper to taste
  • 4 anchovy¬†fillets, chopped
  • Crackers and thin sliced rye bread for serving
  • lemon wedges for serving
  • parsley sprigs for garnish
  • Thinly slice, julienne and dice the raw tuna loin and place it in a medium bowl.
  • Add the remaining ingredients except for the anchovy, crackers and bread.
  • Divide the tuna among four serving bowls or martini glasses and top with some to the chopped anchovy and garnish with lemon wedges and a sprig of parsley.
  • Chill completely before serving the drizzle with a little olive oil.

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