Tuna And Monkfish Tartar
Serves four – each portion supplies three-quarters of your daily vitamin D.
Raw fish isn’t to everybody’s taste, but this combination of tuna and monkfish marinated in a delicious selection of herbs and extra virgin olive oil then served raw will, I’m convinced, convert the deepest sceptic.
For the monkfish tartar:
Juice of one lemon
1 level teaspoon ground ginger
1 fat spring onion, very finely chopped
2 tablespoons of extra virgin olive oil
350g/12oz monkfish tails, very finely chopped
Mix together the lemon juice, ginger, spring onions and olive oil. Stir in the monkfish and put into the fridge for at least an hour.
For the tuna tartar:
4 large sun-dried tomatoes, drained and chopped
10 black olives, pitted, thoroughly washed and chopped
1 teaspoon dried or 2 teaspoons fresh chopped marjoram
2 shallots, finely chopped
Juice of 1 lemon
Juice of half a lime
1 tablespoon extra virgin olive oil
350g/12oz red tuna, sliced then chopped
Mix together the tomatoes, olives, marjoram, shallots, lemon juice, lime juice and oil. Stir in the tuna and leave in the fridge for at least an hour.
4 large dill fronds
1 lemon, quartered
1 lime, quartered
Spoon each tartar into circular moulds. Top the monkfish with the dill fronds and serve with a slice of lemon on each plate.
Wrap the tuna in cling film and put in the freezer for one hour. This makes it easier to slice and chop. Be very careful if you’re tempted to use a food processor as it’s easy to turn the fish into a puree which loses the wonderful texture.
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