Well, firstly, it’s worth mentioning right away that tartar is not only everyone’s sauce known and sold in every supermarket today. This refers to sauce tartare (French cuisine): hard-boiled yolk, green onions and lean oil (possibly cucumbers and greens), which is traditionally served with fish and meat dishes. Tartar is also a great second course of meat or fish, cooked almost raw. Tuna tartare is even more likely not a dish, but a way that allows you to serve raw fish to the table. And it also applies to French cuisine. Let's take a closer look at a few recipes for its preparation.
Tuna tartare
Just this is the option when the sauce got the same name from the dish of the same name. Such “mayonnaise”, cooks in France once decided to season raw cooked meat or seafood in a special way. Until then, this dish was by no means Gallic, and Tatar roots are clearly visible in its etymology and origin. And they cooked it mainly from raw meat - beef or horse meat. And already in France, according to legend, they thought up cooking it from fish (or seafood), also in raw form. This new image was also associated with coastal areas, where fish products were abundant. In this way, the food of the nomads turned into gourmet gourmet food - true connoisseurs of high cooking. We didn’t pass by all the dressings and sauces so characteristic of French chefs (for example, tartar sauce has now been put on industrial production and is almost a national pride). Tartar from tuna, salmon, and other types of fish firmly won the hearts of lovers of delicious. And not only in France, but also around the world. Such a visual aid for transforming into a delicacy of a completely unpretentious dish.
Tuna tartare. Avocado Recipe
We need: tuna fillet - about half a kilo, two Bulgarian sweet peppers, one avocado fruit, one bunch of green onions (per 100 grams about), a bunch of cilantro, a few mint leaves, half lime, a couple of tablespoons of olive oil, spices and sea salt.
Cooking
Cooking a dish is very simple and fast. Tuna cut into small cubes (can be chopped in a large meat grinder). Pepper and avocado pulp also. Pour everything into a bowl and mix thoroughly, but without excessive zeal, so as not to turn this whole thing into a mess. Greens should be chopped all and add to the previously prepared mass. Water the whole dish with lime juice squeezed from half the fruit. Tuna tartar with avocado is almost ready. If the dish turned out to be too bland, then you can still add lime juice, pepper, salt - according to your own ideas. And serve on a plate lined with greens. Serve the sauce of the same name, which can also be prepared with your own hands (we will talk about this below).
Useful tips for the hostess
By the way, if at hand (or in the nearest supermarket) there is no lime and avocado, then the ingredients can be completely replaced with - respectively - a lemon and a cucumber fresh. And sea salt on ordinary rock. The taste from this, of course, will change a little, but the dish completely retains its originality and piquancy.
Tartar tuna
We take a pound of tuna fillet, fifty grams of pistachios, a few capers, sun-dried tomato, lemon, a few tablespoons of vegetable oil (preferably olive), salt and pepper at your discretion.
Cooking
Dice the tuna fillet into small cubes, but so that the porridge does not form. In a culinary mortar, crush pistachios, peeled. Squeeze juice from a lemon and add pepper and salt there. Add olive oil. Finely chop the tomato and capers into cubes. We put all the ingredients in a container of suitable volume and mix. We form in briquettes and lay on a plate decorated with greens.
Salmon instead of tuna
Sometimes, even on modern fish shelves in stores, fresh tuna is rarely found. Its price (especially when it comes to the ordinary Atlantic) also leaves much to be desired. Lightly salted salmon is much more affordable, from which you can also make good tartare. All ingredients can be left as in the second recipe. But we will replace tuna with salmon. It should also be chopped into smaller pieces, but not mushy and mixed according to the original recipe with the rest of the ingredients. Then lay out the mass in small tins and - in the refrigerator, for half an hour. In the meantime, you can cut circles out of black bread to match the size of the molds. And for cooling in the refrigerator (during this time the mass will seize and harden a little) - turn the mass of tartar from the mold onto a piece of bread, and in such a piquant form serve to the table.
Sauce
Some culinary experts rightly believe that the main dish is the sauce. Preparing the tartar sauce of the same name is also easy. We take 2 boiled and 1 raw egg yolk, half a glass of olive oil, a bunch of green onions, a few cloves of garlic, a few pitted olives, pickled cucumber, juice of half a lemon (or lime), and pepper. All this is mixed in a blender and salt at the discretion. Serve with tuna fish tartare in a separate bowl.