Barbate, a small fishing town located in the province of Cádiz, Spain, is well-known for its high-quality seafood, particularly its red tuna – the "atún rojo." Caught in the age-old Almadraba traps dating back to the Phoenician times, the red tuna from Barbate is esteemed for its exquisite taste and tender texture. I thought I would share this very simple and very elegant recipe with you all, as it is a real stunner of a dish at any dinner party or just as a light lunch. It is so simple to make and so full of flavour.
Ingredients:
For the Tuna Tartare:
400 grams of fresh red tuna fillet from Barbate
2 tablespoons of extra virgin olive oil
2 teaspoon of fresh lemon juice
1 teaspoon of soy sauce
1 small ripe avocado
1/4 red onion, finely chopped
Salt and pepper to taste
Fresh chives, finely chopped (for garnish)
Optional ingredients for added flavour and texture:
Capers, rinsed and finely chopped
Fresh ginger, grated
Sesame seeds, toasted
Instructions:
Preparation of Tuna:
- Begin by carefully inspecting the red tuna fillet. Make sure it is fresh and of high quality. Using a very sharp knife, cut the tuna into small, even, bite-sized cubes. The cubes must be as uniform as possible to ensure even marinating and a pleasant texture when eating.
- In a mixing bowl, combine the olive oil, lemon juice, and soy sauce. Whisk them together to create your marinade.
- Gently toss the tuna cubes in the marinade, coating them evenly. Add the finely chopped red onion and give the mixture a gradual mix.
- Season with salt and pepper to your liking, but be mindful of the soy sauce's natural salinity.
If you've chosen to use capers, ginger, or sesame seeds, now is the time to fold them into the mix. Each of these optional ingredients can add a unique depth and character to the tartare.
Avocado base:
- Peel and pit the avocado, then dice into small cubes.
- Add the olive oil, lemon juice, red onion, chives and a pinch of salt. Mix with a spoon.
Taste the avocado mix, adjusting the seasoning if needed.
On a clean plate, use a ring mould to shape the tuna tartare. Carefully spoon the avocado mix into the mould and press down lightly. Then add the tartare mixture into the mould, pressing down lightly to pack it in.
Slowly lift the mould upward, leaving the tartare nicely shaped on the plate. Sprinkle the top of the tuna tartare with some freshly chopped chives and serve,
The tartare can be enjoyed immediately, as it is best served fresh. Accompany it with crispy toasts or lightly salted crackers to add a pleasing crunch against the softness of the tartare.
Pair the dish with a glass of chilled Fino sherry or a crisp white wine to complement its flavours. Serve it during a summer gathering or as part of a tapas spread to truly impress your guests with the authentic taste of Andalusia's coastal cuisine.
Enjoy this delicate and flavourful delicacy that captures the essence of Barbate's red tuna, a true treasure of the sea.