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Tuna tartare

This citrusy tuna tartare is a very simple recipe, but complete success requires using the freshest Mediterranean tuna and the most fragrant Sicilian citrus. This is how you prepare this elegant, fresh and very elegant recipe, ideal for those special occasions!


400 gr tuna fillet
1 pink grapefruit
1 regular grapefruit
1 orange
3 tablespoons extra-virgin olive oil
Coarse salt
Black pepper
Citrusy tuna tartare with orange and black pepper


No one knows the precise origins of this recipe, but in Sicily it is true that tuna fishing is a genuine tradition.

The nets used to catch the Mediterranean red tuna are very famous in Sicily; some of them have become virtual museums over time, and with the decline in their use.

Tuna has lean, dense flesh; its natural flavour, with the scent of the sea, combines beautifully with the sweet and acidic notes of Sicilian citrus.

The fragrances of land and sea combine in a simple but very elegant dish. Here is the recipe for citrusy tuna tartare!



Preparing tuna tartare with citrus is very easy and does not require a great deal of cooking skill, but the results are always a huge hit. This is not an everyday recipe but is ideal for showing off when you want to make a good impression, or for special occasions calling for elegance and style.


Cut the tuna fillets, first into strips and then into small cubes. Place the tuna in a bowl and proceed to make the sauce. Peel the citrus, eliminating all the rind and the internal stringy parts, keeping only the pulp of the fruit. Add the citrus pulp to the tuna. Use a scissors to cut the chives and add them to the bowl with the tuna and citrus.

In another bowl, place the extra-virgin olive oil, the juice left over from peeling the citrus, the coarse salt and freshly ground black pepper. Blend these ingredients with a whip so as to create an opaque emulsion; pour it over the tartare.

Mix well and allow the flavours to blend for 10 minutes before plating and serving.  


For this recipe, the tuna and citrus should be well chilled, so leave them in the refrigerator until you are ready to make the dish. The temperature is important in order for the tuna to have the right texture.