Entrees Italian

Tuna tartare, stracciatella and pesto trapanese

Name: Tuna tartare, stracciatella and pesto trapanese recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/2 bunch basil, leaves picked, plus extra to serve; 50g pistachios, toasted, plus extra, chopped, to serve; 70ml extra virgin olive oil, plus extra to drizzle; 400g sashimi-grade yellowfin tuna, diced; 20.00 ml baby capers; 50g sun-dried tomatoes, finely chopped; 1 long red chilli, seeds removed, finely chopped; 100g stracciatella

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P67 Tuna tartare, stracciatella and pesto trapanese

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by Orazio D’Elia

CHEF

Jul 22, 2022

Chef Orazio D’Elia shares his tuna tartare recipe, served with Italian classics - stracciatella and pesto trapanese.

1/2 bunch basil, leaves picked, plus extra to serve
50g pistachios, toasted, plus extra, chopped, to serve
70ml extra virgin olive oil, plus extra to drizzle
400g sashimi-grade yellowfin tuna, diced
1 tbs baby capers
50g sun-dried tomatoes, finely chopped
1 long red chilli, seeds removed, finely chopped
100g stracciatella

Method

1.

Bring a small saucepan of water to the boil. Add the basil leaves, blanch quickly, then refresh in iced water. Once cold, squeeze out the excess water. Place basil, pistachios, oil and a pinch of salt flakes in a small food processor and whiz until well combined. Set aside.
2.

When ready to serve, place tuna in a large bowl and season with salt flakes, freshly ground black pepper and drizzle with olive oil. Mix to combine. Add capers, sun-dried tomato and chilli, and mix well. Place tuna tartare on a serving plate and create a small well in the centre.
3.

Place stracciatella in the well, then top with dots of pesto, a few fresh basil leaves and extra pistachio to serve.