This elegant tuna tartare is all about balance. Inspired by a memorable dish enjoyed in Tuscany, it highlights the natural sweetness of premium raw tuna with the freshness of lemon and the delicate aroma of fresh chives. A light semi-candied lemon adds complexity without overpowering the fish, making it an ideal appetizer for a seafood meal.

Ingredients

For the tartare

• 150 g sushi-grade tuna, previously frozen according to food safety guidelines
• 1 teaspoon delicate extra virgin olive oil
• 1 generous teaspoon finely chopped fresh chives
• fine sea salt, to taste

For the semi-candied lemon

• zest of ½ organic lemon
• 20 g water
• 5 g sugar

Direction

1. Prepare the semi-candied lemon

• Remove only the yellow zest, avoiding the white pith.
• Finely slice the zest into thin strips, then cut it into tiny cubes.
• Bring the water and sugar to a gentle simmer, add the zest and cook for about 2 minutes.
• Allow it to cool in the syrup, then drain well and gently pat dry with paper towels if needed.

2. Prepare the tuna

• Cut the tuna into even 5–6 mm cubes.
• Place it in a chilled bowl and season with:
  • the olive oil;
  • a pinch of salt;
  • half of the chopped chives.
• Mix gently until every cube is lightly coated.
• Taste and adjust the seasoning if necessary.

3. Plate the dish

• Arrange the tuna in a natural mound at the center of a white plate.
• Scatter the semi-candied lemon over the top and finish with the remaining chives.
• Serve immediately.

Tips

• Season the tuna only just before serving.
• Use a mild extra virgin olive oil so the tuna remains the star.
• If the lemon tastes sweeter than expected, simply reduce the amount used.