Tuna Tartare is an intricate dish that relies heavily on the freshness of its ingredients and their delicate texture. It’s no surprise that it has become a popular choice on menus worldwide. This dish is an excellent demonstration of how the combination of fresh ingredients and precise culinary techniques can result in excellence.
At our restaurant, we take pride in our international cuisine, which blends cultures, techniques, and flavors. Tuna Tartare is just one example of our culinary masterpieces.
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Origins of Tuna Tartare
The word “tartare” sounds directly like raw meat, and it is no coincidence!
It is said to come from the ancient and brave Tartar horsemen, who put pieces of meat under their saddles to soften it during their long journeys through Central Asia.
This method of preparation was causing curiosity wherever it went and gradually transforming into what we now know as “tartare.” A mixture of raw meat or fish with a touch of dressing and spices.
Tuna tartare is derived from the traditional Japanese cuisine, “negitoro.”
This dish consists of finely chopped raw tuna, chives, and soy sauce. Over time, tuna tartare has evolved with the globalization of cuisine, incorporating western methods and condiments from French cuisine and other culinary styles.
Preparation of Tartare
Making a delicious tuna tartare requires precision and utmost respect for the ingredients. The first step is to ensure that the used tuna must be top quality, fresh, and sustainably caught.
Then, it’s crucial to cut it into small cubes with precision to retain its delectable texture and flavor.
Dressings
The selection of condiments and dressings is essential to enhance the flavor of the tuna without taking away its protagonism. A combination of soy sauce, sesame oil, ginger, garlic, and chives can be used to achieve a good result.
Accompaniment
At My Way, we combine tuna tartare with the silky texture of fresh mango and wakame. An algae rich in nutrients, especially calcium, iodine, iron, magnesium, and vitamins A, C, and E.
