Italian
Tuna Tartare with Artemisia Egg, Samphire and Artichokes
by Gambero Rosso · 452K subscribers on YouTube
A fresh, raw tuna tartare (battuto) prepared with minimal seasoning, served with an egg yolk infused with Artemisia flowers, a crunchy salad of salicornia, wild fennel, raw artichokes and cherry tomatoes, and Sardinian carasau bread.
- Difficulty
- easy
Ingredients
13 items- TunaFresh, high-quality tuna
- SaltTo taste
- Black PepperFreshly ground
- Extra Virgin Olive OilA drizzle
- Eggs (Yolks)Fresh, free-range eggs; use only yolks
- Fiori di ArtemisiaFresh, very fragrant
- LemonA few drops, seeds removed
- SamphireFresh, sea-flavored succulent
- Finocchiella SelvaticaFresh wild fennel, finely chopped
- CarciofiRaw, thinly sliced
- TomatoesCherry tomatoes, halved
- Carasau BreadSardinian flatbread, for serving
- Colatura di Alici(optional) — Optional anchovy sauce, a few drops
Method
- Cut the tuna into long strips (longheroni), then dice by slicing at a slight angle for a uniform texture without beating.
- Season the diced tuna with a pinch of salt, freshly ground black pepper and a drizzle of extra virgin olive oil. Mix gently so the meat is barely coated and has a consistent colour.
- Prepare the Artemisia egg: separate the egg yolks into a bowl, add Artemisia flowers, a pinch of salt, a drop of olive oil and a few drops of lemon juice (remove any seeds). Stir lightly without emulsifying; the yolk should remain raw and textured.
- Prepare the salad: combine fresh salicornia, wild fennel (finocchiella), thinly sliced raw artichoke, and halved cherry tomatoes.
- Arrange the tuna tartare on a plate, place the Artemisia egg mixture on top or beside it, and add the salad alongside.
- Serve with Sardinian carasau bread on the side. Optionally, grate a little extra black pepper and add a splash of colatura di alici (anchovy sauce) if desired.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
