Fish tartare has recently become a popular treat served throughout the West Indies. A perfect summer dish that can be made quickly and is sure to please discerning palates!
Tuna tartare Martinique-style: this delice of raw fish, which does not have to be marinated for a long time in lemon juice, can be adapted to your personal taste. The recipe provided here respects that principle, seasoned at the last minute with salt and lime juice. To make this tartare, you can use almost any kind of fish as long as the flesh is sufficiently firm, thick, and without small bones, so that is can easily be cut into small pieces. Good examples are marlin, swordfish, mahi-mahi, or tuna, as I use here.
Of course, it is important to buy fish that is very fresh! And I recommend that you freeze it first, a technique that kills any potential bacteria (as cooking would usually do). To make this delicious tuna tartare with all the enticing flavors of a Creole bouquet garni you will need:
Ingredients (4 servings):
• 400 grams of fresh tuna
• 1 bouquet garni
• 2 leaves of Antilles thyme
• 2 leaves of Mexican coriander
• 1 pinch of fresh ginger
• 1 garlic clove
• 1 hint of hot pepper
(or more if you like)
• 1 shallot
• 1 lime
• Sunfl ower oil
• Salt, pepper
THE RECIPE
~ Cut the tuna into one-third-inch pieces. Do not make them too small.
~ Finely chop all of the aromatic herbs (bouquet garni, fresh ginger, thyme, garlic, hot pepper, shallot, coriander) and add to the fish.
~ Drizzle with sunflower oil and mix well.
~ Chill until time to serve.
~ Immediately before serving, season with salt to taste and add the juice of one lime.
I like to enjoy this tartar with a simple salad and toasted bread. But you can also serve with French fries if you like.
In any case, be prepared to hear how yummy it is!
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