Ingredients

How to make it

  • In a medium bowl combine tuna, ¼ cup olive oil and the ground peppercorn to taste, mixing well. If desired cover and refrigerate for at least 30 minutes or up to 3 hours to chill.
  • To make olive spread toast the pine nuts in small frying pan over medium heat, stirring constantly, until golden, about 4 minutes. Pour onto plate to cool. In a blender or food processor combine the nuts, olives, red onion, garlic, and olive oil and process until smooth. Set aside.
  • Preheat the broiler. Arrange the bread on a baking sheet and toast, turning once, until crisp about 5 minutes total. Let cool and cut into 16 strips about 1 inch thick.
  • Brush strips with olive oil and spread with the olive spread.
  • In a small bowl mix together the chopped fennel, lemon juice, and 1 teaspoon of salt.
  • Just before serving add the fennel mixture to the chilled season tuna mixing well. Taste and adjust the seasoning. Garnish with fennel fronds. Serve with toasts.
  • Optional can add a spoonful of Dijon Mustard to the Tuna Tartare Mix

Reviews & Comments 2

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    " It was excellent "
    mrjwjohnson ate it and said...
    very nice recipe! thanks

    Jack
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    " It was excellent "
    trigger ate it and said...
    I am sold on this interesting recipe I like the fennel and that olive spread is a killer.
    Five forks and a smile :)
    Was this review helpful? Yes Flag

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