Tartar from tuna: we cook simply!

Well, firstly, it should immediately be noted that tartar is not only all known and sold in every supermarket today sauce. Means sauce tartare (French cuisine): a hard-boiled yolk, green onions and lean oil (possibly cucumbers and greens), which is traditionally served to fish and meat dishes. Tartar is also a wonderful second course from meat or fish, cooked almost raw. Tartar from tuna - even more likely not a dish, but a way that allows you to serve raw fish to the table. And he also refers to the French cuisine. Let's consider in more detail several recipes for its preparation.

Tartar tartar

Just this is the version when the sauce received the same name from the same dish. Such "mayonnaise" cooks in France once thought of dressing in a special way cooked raw meat or seafood. Until then, this food was by no means Gallic, and its etymology and origin clearly shows the Tatar roots. And cooked it mainly from raw meat - beef or horse meat. And already in France, according to legend, invented to cook it from fish (or seafood), also in its raw form. This new image was associated with the coastal areas, where fish products were abundant. In this way, the food of the nomads turned into an exquisite food for gourmets - true connoisseurs of high cooking. They did not pass by all kinds of dressings and sauces, so characteristic of French chefs (for example, tartar-sauce is now put on industrial production and is almost a national pride). Tartar from tuna, salmon, other fish species has firmly won the hearts of lovers of delicious. And not only in France, but around the world. This is such a visual aid of transforming into a delicacy of a completely unpretentious dish.

Tartar from tuna. Recipe with avocado

We need: fillet of tuna - about half a kilo, two peppers of Bulgarian sweet, one fruit of avocado, one bunch of onion green (per 100 grams approximately), bunch of cilantro, a few mint leaves, half lime, a couple spoonfuls of olive oil, spices and salt sea.

Preparation

We cook the dish very simply and quickly. Tuna cut into cubes finely (you can cut on a large meat grinder). Also pepper and avocado pulp. All poured into a bowl and mixed thoroughly, but without excessive zeal, so as not to turn this whole thing into a mess. Greens should be chopped whole and added to the previously prepared mass. All the dishes are watered with lime juice, squeezed out of a half of the fruit. Tartar from tuna with avocado is almost ready. If the dish is too fresh, then you can still add the juice of lime, pepper, salt - according to your own ideas. And to serve to the table on a plate, laid out with greens. To serve the dish with the same name sauce, which can also be prepared with your own hands (we'll talk about this below).

Useful advice to the hostess

By the way, if there is no lime and avocado at hand (or in the nearest supermarket), then the ingredients can be replaced with - respectively - lemon and fresh cucumber. A sea salt on the usual stone. The taste of this, of course, will change a little, but the dish retains its originality and piquancy.

Tartar Thun

We take a pound of fillet of tuna, grams of fifty pistachios, a few capers, a sun-dried tomato, lemon, a few spoons of lean oil (more desirable - olive), salt-pepper at your discretion.

Preparation

Tuna fillets are cut into cubes rather finely, but so that the porridge does not form. In the culinary mortar we shake pistachios, peeled. We squeeze lemon juice and add pepper and salt. We pour olive oil. Tomato and capers are cut into small cubes. All ingredients are put in a suitable capacity and mixed. We form into briquettes and lay on a plate decorated with greenery.

Salmon instead of tuna

Sometimes, even on modern fish shelves in shops, fresh tuna is rarely found. The price of it (especially if we talk about the Atlantic ordinary) also leaves much to be desired for more pleasant offers. Much more affordable slightly salted salmon, from which you can also prepare a good tartar. All the ingredients can be left as in the second recipe. But we will replace tuna with salmon. It should also be chopped smaller, but not crusty and mixed in the original recipe with the rest of the ingredients. Then spread the mass into small molds and - into the refrigerator for half an hour. In the meantime, it is possible to cut out circles from black bread to match the size of the molds. And on cooling in the refrigerator (during this time, the mass grabs and stiffens a little) - turn the mass of tartar from the mold into a piece of bread, and in such a spicy form, serve to the table.

Sauce

Some cooks rightly believe that the main thing in the dish is the sauce. The eponymous tartar sauce is also easy to prepare. Take 2 cooked and 1 raw egg yolk, half a glass of olive oil, a bunch of onion green, a few cloves of garlic, a few olive seeds, marinated cucumber, juice half a lemon (or lime), pepper. All this is mixed in a blender and solim at discretion. We serve on a table together with fish tartar from tuna in a separate bowl.