Fresh Red Tuna Tartare
Automatically translated from Romanian. See the Romanian original
Cold fresh red tuna tartare, quickly marinated in a lemon and orange vinaigrette, with celery slices.
Ingredients
Method
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Cut the tuna into 5 mm cubes.
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Make a vinaigrette with the lemon, orange, oil, salt, and pepper.
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Combine the tuna with the vinaigrette and the celery slices, and let it sit for 1 minute.
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Garnish with a slice of orange, dill, and radish sprouts.
The story behind this recipe
Today is for tartare.
To make fish tartare—salmon, tuna, octopus, or whatever your heart desires—you need fresh fish... but frozen :). It is necessary to leave the fish in the freezer at -18 degrees for 24 hours to avoid the risk of food poisoning.
I want you to consider a few criteria when choosing fish for tartare, sashimi, or sushi. Or even if you are cooking it, it still needs to be fresh.
* The fish must be shiny.
* When pressed, the flesh must be elastic and return to its original shape immediately.
* Fresh fish has no smell!!
* Fish that smells "fishy" means it has been out of the refrigerator for too long.
* The restaurant where you eat fish should not look like a fish market.
* The fish must not be sticky!
Tuna tartare is a cold appetizer that takes 5 minutes to prepare.
For 2 people you need **200 grams of fresh red tuna fillet,**
**1/2 lemon juice**
**1/2 orange juice**
**1 medium celery stalk, sliced**
**3 tablespoons extra virgin olive oil**
**Salt and pepper**
Cut the tuna into 5 mm cubes.
Make a vinaigrette with the lemon, orange, oil, salt, and pepper.
Combine the tuna with the vinaigrette and the celery slices, let it sit for 1 minute, and garnish with a slice of orange, dill, and radish sprouts.
Enjoy :)
