Tuna tartare with deep-fried artichokes and a raw artichoke salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the tuna tartare

  • 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 50g/1¾oz Parmesan, grated or shaved
  • salt

For the raw artichoke salad

  • 4 baby artichokes
  • 2 celery sticks, chopped
  • 1 mint sprig, shredded
  • small handful of rocket leaves
  • 1 tbsp olive oil
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the deep-fried artichokes

  • 1 large artichoke, cooked
  • 50g/1¾oz plain flour
  • 50g/1¾oz semolina flour
  • vegetable oil, for deep-frying
  • salt and freshly ground black pepper

To serve

  • 1 lemon, juice only
  • drizzle olive oil
Print Friendly, PDF & Email
data-matched-content-ui-type="image_card_stacked"
Top