Grilled Tuna Tartare
A cholesterol‑friendly starter featuring tuna rich in omega‑3 fatty acids, vitamin D and iodine. The tartare is marinated with chili, paprika, olive oil, capers, sun‑dried tomatoes, balsamic vinegar, oregano, salt and pepper for a bright, Mediterranean flavor.
Ingredients
- 1 dried red chili pepper
- Paprika powder (rosenscharf)
- 2 tbsp olive oil
- 600 g tuna steak (4 steaks)
- 2 red onions
- 50 g capers
- 50 g sun‑dried tomatoes (in oil)
- 1 tbsp balsamic vinegar
- Salt
- Pepper
- 3 stems Oregano
Instructions
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1.
Crush the chili pepper and mix with paprika powder. Stir in the olive oil.
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2.
Wash, pat dry, and coat tuna pieces with the chili‑oil mixture. Refrigerate for 1 hour to marinate.
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3.
Peel and finely dice the onions. Drain capers and roughly chop them.
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4.
Drain the tomatoes, set aside 2 tbsp of their oil, then chop the tomatoes.
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5.
Combine onions, capers, tomatoes, vinegar, and tomato oil in a bowl; season with salt and pepper.
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6.
Wash oregano, shake dry, pluck leaves, roughly chop, add to the bowl, and mix well.
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7.
Remove tuna from the marinade. Grill each side for 1 minute over high heat—tuna remains pink inside.
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8.
Tear tuna on a board into large chunks and mix with remaining ingredients. Let sit for another 15 minutes to marinate before serving.
