John Myers
Ingredients for 4 servings:
- 1 bunch of coriander
- 50 g Parmesan
- olive oil
- 2 cloves garlic
- ½ tsp salt
- 1 shot of gin, dry or vermouth
- 1 tbsp lemon or lime juice
- Soy sauce
- 150 g tuna, fresh
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Tastes delicious as a starter or in sushi
Using a tablespoon, scrape the fresh tuna from a whole piece to create a coarse tartar. Mix this well with lemon juice, a little olive oil, gin, and 1-1.5 tablespoons of soy sauce, then cover and refrigerate. For the pesto, roughly chop the coriander and garlic. Grate the Parmesan cheese, if it isn’t already grated. Place in a tall container with the pine nuts and salt and blend using a hand blender. Add olive oil until you have a mixture the consistency of toothpaste. Mix this with the tuna tartar at a ratio of about 1:3 pesto to tartar and season with soy sauce. For variation, you can replace about a quarter of the coriander with Thai basil or refine the tartar with some finely chopped ginger. The leftover pesto will keep in a sealed container in the refrigerator for at least a week and goes wonderfully with pasta or appetizers.
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