Tuna Tartare with Parsley Crunch
8,4 / 10
- 2 cups fresh Tuna steak
- 2 Tbsps olive oil
- ½ lemon (juiced)
- ½ bunch Chives (finely chopped)
- For the crumble topping
- 0.336 cup butter (chilled and cubed)
- 1 ¼ cups all-purpose flour
- 1 Tbsp parsley (finely chopped)
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Make a tuna tartare by finely dicing the tuna. Place in a bowl and stir in the olive oil, lemon juice, chives and seasoning. Refrigerate for 30 minutes.
Meanwhile make the crumble. Rub the butter into flour with your fingertips until the mixture resembles breadcrumbs. Stir through the parsley and a little seasoning. Spread the crumble mixture on a lined baking sheet and bake in the oven until crisp and golden – 10-15 minutes. Keep checking every few minutes to ensure it does not burn.
Spoon the tuna tartare into four ramekins. Top with a layer of crumble, then sprinkle over a little of each garnish.