Tuna tartare from Italy

Ingredients for 2 servings:

• 200 g tuna, fresh, sushi quality
• 2 tbsp lemon juice
• ¼ onion(s) or the white part of a spring onion
• 1 tsp chives or onion greens, finely chopped
• 1 tsp, heaped capers
• 2 anchovy fillets, marinated in salt or oil
• 1 tbsp extra virgin olive oil, cold squeezed
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Barrel tartare

Remove all skin and dark red spots from the tuna. Cut or chop the tuna into small pieces (similar to minced meat, but not too finely), mix with the lemon juice, and marinate for about 30 minutes. Finely chop the onion and green onion or chives. Using a fork, finely mash the anchovies and capers together with the onion and green onion and mix with the tuna along with the olive oil. Season with salt and pepper. Serve with slices of toasted white bread. Note: Tuna tartare recipes exist all over the world. Each one is seasoned with typical local ingredients; in France, for example, tarragon mustard is used.