Tuna Tartare
Tuna Tartare

Tuna Tartare

The tuna caught off the Cádiz coast is some of the best in the world, and the fishing technique used is called almadraba. An age-old Phoenician method, it creates a maze of nets that the tuna swim into, taking advantage of their migration from the Atlantic to the Mediterranean for the mating season. If you are in Andalusia, the best restaurant to eat tuna tartare is called La Carboná in Jerez. It’s also a good place to try a wine called Parajete, apparently a favourite of Shakespeare’s.
Photography: EMMA LEE

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Total Time
10 Minutes
½ small red onion, very finely chopped
400g of sushi-grade albacore or yellow fin tuna, cut into 1cm dice
1 serrano or jalepeño chilli, deseeded & finely chopped
1 tbsp of capers, rinsed & chopped
1 avocado, peeled, stone removed & cut into 1cm dice
Juice of 1-2 limes
Sea salt & freshly ground black pepper
2 tbsp of extra-virgin olive oil
Handful of coriander leaves, chopped
Step 1

Place the red onion in a small bowl and cover with cold water. Soak for 5 minutes to remove some of the harsh flavour. Drain well.

Step 2

In a medium bowl, mix the tuna with the onion, chilli, capers, avocado and lime juice (to taste). Season well, drizzle over the extra-virgin olive oil and toss with the coriander. Serve immediately.

Recipes from Andalusia by José Pizarro (Hardie Grant, £18.99), Photography © Emma Lee

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