Tuna tartar with shallot, basil and honey

Tuna tartar with shallot, basil and honey
Why shallots : Shallots intensify the flavour of the dish and give it more ‘bite’.
Category : Fish
Type of dish : Fish or shellfish
Number of servings : 4
Cooking time : 20 minutes
Ingredients : 250 g fresh tuna
1 pomodori tomato
2 shallots (50 g)
8 fresh basil leaves
½ dl olive oil extra virgin
2 tablespoons balsamic vinegar (aceto balsamic)
2 tablespoons honey
Salt and pepper
Preparation :
How to prepare : Peel, halve and finely chop the shallots. Slice the raw tuna into cubes of ½ x ½ cm. Wash and de-skin the tomatoes. Chop into quarters. Remove the seeds and the juice and chop the flesh into cubes of ½ x ½ cm. Finely chop the basil into strips. Mix the vinegar with honey, shallot and basil. Season with salt and pepper. Add the dressing and the tomato cubes to the tuna and mix carefully. Season with pepper and salt to taste. Serve on a bed of mixed salad leaves, for example rocket and frisée.
Use with :
Tips : • With this recipe super fresh tuna is essential as it is eaten raw.
• Balsamic vinegar is obtained after the concentrated juice (must) of grapes is matured for a minimum of twelve years in wooden casks made of various types of wood. It turns into a dark, almost syrupy slightly sweet liquid - aceto balsamico. The older the vinegar, the more pronounced the flavour and character. Just like wine the sharp and sour accents diminish with age. Cheaper and often more sour types can be softened by adding a teaspoon of sugar. If you want to buy an authentic Aceto balsamico, make sure the label states it has ripened for at least 12 years!