Surf & Turf Tartare

Surf & Turf Tartare

This school bluefin season in Victoria I’ve put a lot of time into spearing them, the thrill is just unmatched and it feels like a more sustainable way of taking them. Though somewhat under-gunned, I have taken all of my fish on a 120 single roller reel gun, including my greatest spearfishing achievement to date, a solo 30kg bluefin in local waters.

A tartare can be, and often is, a very simple dish. They can be a bit fiddly and time consuming, but so satisfying and fun to eat. I really value entertainment when it comes to food, and ceviches and tartare like this are enjoyably interactive – a great way of bringing people together over a meal.

Enjoy this Surf & Turf Tartare recipe:

5 from 1 vote

Surf & Turf Tartare

by Mez Fletcher

I've always loved a tartare, but this is probably my favourite to date. Rich, fatty, and fresh.

Rate Recipe Start Cooking

Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 1

Calories: 260kcal

Equipment

• ▢
  Chopping Board
• ▢
  Sharp Knife
• ▢
  4 Small mixing bowls
• ▢
  Small ramekin or cookie cutter
• ▢
  Teaspoon
• ▢
  Tablespoon

Ingredients

• ▢ 2-3 tsp chives (finely chopped)
• ▢ 2-3 tsp salted capers (finely chopped & washed in warm water)
• ▢ 2-3 tsp anchovies (finely chopped)
• ▢ 2-3 tsp cornichons (finely chopped)
• ▢ 2-3 tsp red shallot (finely chopped)
• ▢ 1 tbsp apple cider vinegar
• ▢ ¼ tsp flaky salt
• ▢ ½ tsp caster sugar
• ▢ 1 egg yolk
• ▢ ½ tsp peanut oil
• ▢ 50 g sirloin steak
• ▢ 50 g bluefin tuna (Or 100g of tuna only, or any of the more oily clean fish; mackerel, snapper, trevally, kingfish, herring etc.)

For The Sauce

• ▢ ¼ tsp dijon mustard
• ▢ ¼ tsp whole grain mustard
• ▢ ¼ tsp sriracha
• ▢ ¼ tsp Worcestershire
• ▢ ½ tsp kewpie mayonnaise
• ▢ 1 tsp olive oil
• ▢ lime juice (to taste)

Instructions 

• Mix salt and sugar with chopped shallots and leave in a bowl for 10 minutes, then mix in vinegar.
  2-3 tsp red shallot

  ¼ tsp flaky salt

  ½ tsp caster sugar

  1 tbsp apple cider vinegar
• Cut the tuna and sirloin into small ~3mm cubes, place in separate bowls and mix 1/4 tsp of peanut oil into each before returning to the fridge.
  50 g sirloin steak

  50 g bluefin tuna

  ½ tsp peanut oil
• In another bowl, mix all of the sauce ingredients except for the olive oil and lime juice, adding them slowly at the end.
  ¼ tsp dijon mustard

  ¼ tsp whole grain mustard

  ¼ tsp sriracha

  ¼ tsp Worcestershire

  ½ tsp kewpie mayonnaise

  1 tsp olive oil

  lime juice
• Drain the pickled shallots.
• Using a small ramekin or round cookie cutter, arrange each of the meats inside with a definite line through the middle, squishing down with the back of a spoon to remove any air pockets as you go. Flip the bowl on the plate or simply slide the cookie cutter away.
• Plate each of the finely chopped ingredients, in separate lines or small piles around the meat, and a spoonful of the sauce.
  2-3 tsp chives

  2-3 tsp salted capers

  2-3 tsp anchovies

  2-3 tsp cornichons
• Make a divot in the centre of the meat and place the egg yolk on top.
  1 egg yolk
• Serve with thinly sliced toast or crackers, enjoy!

Nutrition

Calories: 260kcal | Carbohydrates: 5g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 247mg | Sodium: 1036mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1490IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg

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