Menu Enter a recipe name, ingredient, keyword...

Tuna Tartare With Verjus


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 ounces fresh sashimi grade tuna skin, bones and sinews removed, and diced
  • 2 teaspoons minced shallots
  • 1 teaspoon minced chives
  • 1/2 teaspoon very finely-grated orange zest
  • 2 tablespoons extra-virgin olive oil plus
  • extra for drizzling
  • 1/2 teaspoon verjus
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • 1 cup baby arugula leaves stems removed, washed and spun dry
  • Chopped walnuts for garnish


Servings 4


Step 1

In a bowl, combine the tuna, shallots, chives, orange zest, 1 1/2 tablespoons of the olive oil, verjus, salt, and pepper.

Arrange the arugula on 4 salad plates. Lightly drizzle with some verjus and olive oil. Place 3-inch ring-mold in the center of the arugula and mound the tuna tartare into the mold. Remove the mold. Sprinkle each serving with chopped walnuts and drizzle with the remaining olive oil.

This recipe yields 4 servings.

Wine Pairing: Louis Jadot Beaujolais-Villages, France, most current vintage available

You'll also love

Review this recipe

Grilled Tuna With Orange Marinade Tuna Hummus Crostini