Tuna tartare and pepper chimichurri


  • 300 g of skinless red tuna
  • 1 spring onion
  • 1 tablespoon(s) capers
  • the juice of 1/2 lemon

  • 2 tablespoons olive oil
  • flower of salt

For the chimichurri sauce

  • 1 small red pepper
  • 1 small yellow pepper
  • 1 small green pepper
  • 1 shallot
  • 1 clove of garlic
  • 1/2 bunch of parsley
  • 6 sprigs fresh oregano (or 6 teaspoons dried oregano)
  • 1 tablespoon(s) of wine vinegar


  1. Prepare the chimichurri sauce: cut the peppers in half, remove the seeds and the stalk. Finely chop the flesh. Peel the shallot and the garlic clove. Chop them finely. Chop the parsley sprigs and oregano leaves. Mix the peppers with the shallot, garlic, parsley, oregano and wine vinegar. Salt and set aside.

  2. Finely chop the spring onion and capers. Cut the tuna slice into small cubes.

  3. Mix the tuna with the onion, capers, lemon juice and olive oil.

  4. Arrange the tuna on 4 plates and season with fleur de sel. Serve with the chimichurri sauce.

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