Tuna Tartare


Tuna Tartare

Galets Rosés Mourgues du Grès
An original recipe by Alain Senderens for Galets Rosés

“A simple dish that transports you to the seaside, seasoned and spiced the way you would on vacation…. You must find a fitting wine that has character to do it justice.”

Ingredients (serves 4):

  • 400g fresh tuna
  • Zest of 1 organic, untreated lemon
  • 2 tablespoons of finely cut pink ginger
  • 1 big spring onion
  • 2 tablespoons finely cut capers
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped coriander
  • 2 tablespoons finely chopped Malossol gherkins
  • Salt, pepper
  • Tabasco
  • 2 tablespoons sliced green of the spring onions

1. Cut the tuna in small cubes.

2. Blanche the lemon zest, (plunge it in boiling water for 2 minutes), pat it dry, and chop it finely.

3. Peel and slice the onion.

4. Mix all the ingredients except the tuna. Add salt and pepper. Add a few drops of Tabasco, and then the tuna. Mix well.

5. Serve with purslane seasoned with olive oil and coarse salt, and toasted farmhouse bread.