Tuna tartare on toast

Name: Tuna tartare on toast
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 300 g tuna steaks, diced into 5 mm cubes; 60 g gherkins, sliced or diced; 40 g small capers; 1 small shallot, diced; 1 lemon; 4 tsp. extra virgin olive oil, plus extra for drizzling; 1 yellow chicory; 1 red chicory; 2 spring onions; 2 large slices of sourdough bread; 1 garlic clove, peeled; 10 g chives; Cornish sea salt; Cracked black pepper; 3 g Gentleman’s Relish (or any good anchovy paste); 100 g mayonnaise; 1 1/2 tsp. lemon juice; Zest of ¼ lemon

A how-to guide from Michelin-starred chef Paul Ainsworth

By Louella Berryman and Paul AinsworthPublished: 02 December 2024

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Give tuna tartare a homespun feel by adding a slice of garlicky sourdough toast with this recipe from chef Paul Ainsworth. His new book, For the Love of Food, champions top-quality seafood and focusses on feel-good recipes for ambitious cooks.

Fresh tuna with plenty of citrus zing and an added savoury kick from anchovy-spiked mayonnaise is a flavour combination that's hard to beat. Serve it as a laid-back yet stylish dinner party starter, or a luxe-feeling lunch.

In his book, Ainsworth says "I genuinely love toast, which perhaps sounds a little strange as it’s so simple. But honestly, freshly toasted bread is a wonderful thing. Grilling the toast plays a huge role in this dish as the smokiness this creates almost provides another ingredient in itself. Other fish, like salmon, mackerel or smoked salmon, work well here, too."

Looking for more fresh seafood inspiration? Try this recipe for Cornish sea salt and pink pepper prawns.

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Yields:

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Ingredients

300 g
tuna steaks, diced into 5 mm cubes
60 g
gherkins, sliced or diced
40 g
small capers
1
small shallot, diced
1
lemon
4 tsp.
extra virgin olive oil, plus extra for drizzling
1
yellow chicory
1
red chicory
2
spring onions
2
large slices of sourdough bread
1
garlic clove, peeled
10 g
chives
Cornish sea salt
Cracked black pepper

For the Gentleman’s Relish mayonnaise

3 g
Gentleman’s Relish (or any good anchovy paste)
100 g
mayonnaise
1 1/2 tsp.
lemon juice
Zest of ¼ lemon

Directions

1. Step 1First, add the Gentleman’s Relish paste to the mayonnaise, then whisk together with the lemon juice and zest, and taste.
2. Step 2Place the tuna in a medium mixing bowl with the gherkins, capers and shallot. Season lightly with some sea salt and black pepper, a few rasps of lemon zest, a squeeze of the lemon, and the extra virgin olive oil, then taste. Now prepare the yellow and red chicory by cutting off the roots and slicing the whole chicory lengthways. Peel off each leaf, then cut the leaves in half. Wash the chicory in cold water and drain on kitchen paper until dry. Take the spring onions and peel off any weary-looking outer skins. Slice the spring onions finely on the angle and place into iced water. This will make them nice and crisp.
3. Step 3Cut each slice of sourdough into 4 pieces. Rub with the garlic and drizzle with extra virgin olive oil, then toast or chargrill. Spoon the tuna tartare on top of each piece of toast, then spoon or pipe little dollops of the Gentleman’s Relish mayonnaise over the tuna so you get a bit with each bite. Season the spring onions and chicory with a pinch of sea salt and a teaspoon of lemon juice. Place the chicory and spring onions on top of the tuna. Finish with a rasp of lemon zest over each one and a drizzle of extra virgin olive oil.
Recipe extracted from For the Love of Food by Paul Ainsworth, published by Pavilion Books, (£26). Copyright © Paul Ainsworth 2024. Photography by Issy Crocker.