This is an easy and quick recipe for a Canned Tuna Tartare. This recipe is super easy to make, only requires a few ingredients and 10 minutes of your time. This dish is both easy and quick to make, is so tasty and has a lovely presentation. Serve this tuna tartare as a starter, lunch or include it in a sharing dinner. It is both gluten, grain, dairy, oil free and low carb.
I love making tartars! But they don’t always have to be super fancy, using exclusive ingredients and hard to make. This is a perfect example of that! This is an easy, fresh and super delicious tartare made with canned tuna. It is seasoned with red onion, balsamic vinegar and some dijon mustard. I matched it with creamy and fresh avocado and fresh cherry tomatoes. This dish is really light and fresh, yet tasty and delicious at the same time. It is perfect to serve for lunch, as a starter or to include in a sharing dinner. It is both gluten, grain, dairy, oil free and low carb.
A few tips:
- Make sure to use a canned tuna of better quality.
- Drain the tuna well so that it isn’t too wet, otherwise you’ll not be able to make a firm tartare that doesn’t fall apart.
- I used a mold ring when assembling my tartar. But if you don’t have one you can use a bowl as well. But make sure to assembly the tartar the other way around, unless you don’t mind having the tomatoes at the bottom.
- Make sure to press down both the avocado and tuna tartare gently after adding each layer to make sure the tartare sits.
Ingredients for this tuna tartare:
- Sea salt
- Canned tuna
- REd onion
- Balsamic vinegar
- Dijon mustard
- Black pepper
- Cherry tomatoes
- Fresh basil
Other recipes you might like:
- Korean Beef Tartare (Gluten, Dairy, Grain Free & Low Carb)
- Beetroot Tartare (Vegetarian, Gluten Free & Low Carb)
- Summer Fruit Scallop Ceviche (Gluten, Grain, Oil Free & Low Carb)
- Oyster Mushroom Ceviche (Vegan, Gluten, Grain, Oil Free & Low Carb)
Canned Tuna Tartare (Gluten, Grain Free & Low Carb)
For the avocado layer
- 2 Avocado peeled and diced
- 1/2 Lemon juiced
- Sea salt, to taste
For the tuna layer
- 2 cans Tuna (in water) well drained
- 1/2 small Red onion minced
- 1-2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard (or more if prefered)
- Sea salt, to taste
- Black pepper, to taste
For the topping
- 5-6 Mixed cherry tomatoes diced
- Fresh basil, to top roughly chopped
- Combine the ingredients for the avocado layer in a bowl.
- Combine the ingredients for the tuna layer in a seperate bowl. Taste to check if more seasoning is needed. But make sure the tuna mixture doesnt get too wet.
- Assembly the tuna tartare by placing half of the avocado mixture at the bottom of a plate using a round mold (see note 1) making sure it gets a circulare form and stays in place. Gently push the avocado down to make sure it sit. Place the rest of the avocado in a seperate mold on a seperate plate.
- Next divide the tuna layer between the two molds, also pressing it down gently to make sure it stays in place.
- Top the tartare with diced cherry tomatoes and fresh basil.
- Gently remove the mold and serve immediately.