This simple yet satisfying Tuna Tartare features L’oro Dell’Ulivo of Olivia Umma.
Fun facts: Their extra virgin olive oil is cold-extracted and unfiltered from Puglia, Italy. Some say that the oil resembles gold dripping from olives. In any case, It has a determined aftertaste with bitter and fruity notes. The oil is also a multi-varietal product due to the selection of green olives from Greater Salento (otherwise known as Nardo’, Lecce) which to me, translates to “liquid gold” if you will!
Having said that, their olive oil truly makes this tuna tartare shine! (Though I strongly suggest trying for yourself to understand what I mean.) Please scroll onwards for the recipe.
Tuna Tartare ft. L’oro Dell’Ulivo of Olivia Umma
SERVES: 4
PREP TIME: 15-20 MINUTES
Ingredients:
- 1 lb. raw, sushi-grade tuna, minced
- 1 tsp ginger, grated
- 2 tsp ponzu
- 1 jalapeño, minced
- 3 tsp Extra virgin olive oil (L’oro Dell’Ulivo by Olivia Umma)
- 1 Tbs chives, finely sliced
- 1 Tbs cilantro leaves, chopped
- 3 radishes, julienned
- 1-2 large endives, core removed and separated into leaves
- Sea salt and freshly cracked black pepper
Method:
- In a mixing bowl, combine all ingredients except for the endives and radishes. Season with sea salt and freshly cracked black pepper, and adjust to taste.
- Next, arrange the endive leaves onto a plate or serving platter, then scoop the tuna tartare into the endive leaves. After, garnish with radish pieces and finish with extra olive oil. Finally, share and enjoy!
For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
