Summer is the time for fresh caught tuna and garden heirloom tomatoes. When combined, you can create and enjoy this recipe for fresh caught tuna tartare stuffed inside heirloom tomatoes. This is a match made in heaven and here’s why. This simple tuna tartare recipe utilizes both the buttery goodness of fresh tuna, and the tart sweetness heirloom tomatoes. Now, the tomatoes take on two roles here. First, this recipe uses the fresh tomato juices locked within the heirloom tomato, then the hollowed out tomato acts like a support vessel for the tuna tartare. Wow! Now all you need is a little soy sauce, lemon or lime juice, and then some flakey sea salt.
With the SoCal tuna season in full swing, and our recording breaking heat, this is the perfect recipe to avoid cooking in your kitchen. Plus, it’s also a great way to use up some of that tuna sitting in your refrigerator. And where do you find those heirloom tomatoes? If you or your neighbors aren’t growing them, then head off to your local farmer’s market and bring some home! Enjoy.
Fresh Caught Tuna Tartare
- 1 pound tuna, 1/2-in dice
- 5 Medium sized heirloom tomatoes
- 3-5 Thai chiles sliced finely
- 1 Sprig of parsley fine cut
- 1 Medium lemon (or lime) juiced
- 2 Tbsp. soy sauce
- Sea salt
- Once you’ve diced your tuna, refrigerate it until needed.
- Remove the tops off the heirloom tomatoes and then scoop out the tomatoes’ insides. Reserve the juices from the tomatoes, inside a small mixing bowl while discarding fleshy pulp (or save the fleshy pulp for another dish!)
- Now, start creating the tartare sauce by combining the juices from the tomatoes with the lemon juice and the soy sauce and then mix. Next add the tartare sauce to the tuna and then mix. Caution: only add enough tartare sauce to coat the tuna.
- Finally, add the tuna tartare mixture into tomato cavities and garnish with parsley, Thai chiles and sea salt.