Tartare de thon aux agrumes – citrus & sesame

Cubes of sashimi-fresh tuna, played around by citrus, toasted sesame and fine olive oil — cool, clear, aromatic. A tartare that does not disguise the fish but makes it shine. In a small portion, an elegant opening.

Fish & Seafood Category
25 MIN Prep time
0 MIN Cook time
4 people Servings
Tartare de thon aux agrumes – citrus & sesame

Preparation

Cut the tuna

With a sharp knife, cut the very cold tuna into fine, even dice — do not chop it, or the tartare turns mushy. Chill until plating.

Citrus dressing

Whisk the lime and orange juice with a little grated zest, olive oil, salt flakes and pepper.

Toast the sesame

Toast the sesame seeds golden brown in a dry pan for 2 minutes and let them cool.

Marinate

Mix the tuna with the shallot and chives and fold in the dressing only just before serving, so the fish does not cure through.

Plate up

Shape the tartare with a ring on chilled plates, scatter with toasted sesame and serve at once.

Why this wine?

The crystalline, citrus-mineral Caprice meets the sesame and citrus precisely and lengthens the clear, cool tension of the tartare.
Good to know

Tips & insights

  • Use only sashimi-grade tuna and dice it well chilled with a sharp knife.
  • Dress the fish with citrus, oil and salt only just before serving, or the acidity begins to cure it.
  • Toast the sesame seeds in a dry pan; it deepens their aroma.
  • Use lime and orange sparingly; they should support the freshness, not dominate.
  • A little avocado or cucumber brings a cool, creamy addition if you like.

Frequently Asked Questions

Which wine goes with tartare de thon aux agrumes?

The Caprice. Its crystalline, citrus-mineral character meets the sesame and the citrus precisely and lengthens the clear, cool tension of the tartare. Alternatively, the Prélude catches the citrus note with its cool structure and fine fruit and gives the raw fish a fresh, saline frame.

How fresh must the tuna be?

Use only sashimi-grade tuna from a trusted source and prepare it the same day. Keep it cold throughout until slicing. Previously frozen fish should be labelled fit for raw consumption. A clean, cool smell shows the necessary quality.

How much citrus belongs in the tartare?

Only a few drops of lime and orange juice just before serving. Too much acidity begins to cook the fish, and the silky tartare turns into a ceviche. The citrus note should frame the natural sweetness of the tuna and stay in balance with the oil and salt.

What side goes with the tuna tartare?

Keep it light: toasted bread or fine crackers, with a few slices of avocado or a plain cucumber salad. These cool, mild companions give the raw fish room and underline its freshness, without covering the delicate citrus and sesame notes of the tartare.

The wine to pair

See all wines for this category

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