Appetizer

Spanish-Inspired tuna Tartare

July 25, 2024

Loosely inspired by patatas bravas, this dish combines the delicious flavors of a red pepper based sauce and a garlic aioli and applies them to a tuna tartare (confirming the dish in the photo is missing the aioli, pls ignore). Normally, the red pepper sauce wouldn’t be spicy, but like I said, this dish is ~loosely~ inspired.

Tuna Tartare Bravas

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Ingredients

For the Aioli

1 egg
1 small clove of garlic, peeled and finely grated on a microplane
1 tbsp dijon mustard
½ cup Spanish extra virgin olive oil
½ cup vegetable oil
½ tsp kosher salt
1 lemon, zest and juice
white wine vinegar, to taste

For the Tartare

1/2 lb good quality fresh tuna, like yellow fin, finely chopped
1/2 small shallot, finely chopped
1/4 tsp smoked Spanish paprika
1 tbsp chili infused olive oil, I like Frankies
flaky salt
1 tbsp chives, finely chopped
1/2 tbsp grainy mustard
1/2 tbsp capers
potato chips for serving

Instructions

Make the Aioli: in a tall quart container, combine egg yolks, grated garlic, and dijon mustard. Use an immersion blender to blend, then very very slowly begin to stream in the oil while continuing to blend over the course of about 2 minutes until the mixture is fully emulsified. Add the salt, lemon zest and juice, then blend until combined. Taste and season to your liking. For a tangier aioli, add a splash of vinegar.
Assemble the Tartare: In a large bowl, combine the finely chopped tuna, shallot, paprika, chili infused olive oil, and a heavy pinch of flaky salt. Mix to combine, adding additional olive oil until the tuna is generously coated.
Plate and Serve: Spread a few spoonfuls of the homemade aioli on a plate. Spoon the tartare over the aioli. Drizzle the tartare with more chili infused olive oil and a sprinkle of flaky salt. Top with chives, capers, and small dollops of grainy mustard. Serve with thin crispy potato chips.