Tuna Tartare
There’s a restaurant chain here in So Cal that I absolutely love. It’s called Zinque cafe and I first discovered in on Abbot Kinney in Venice. They have a variety of sandwiches, salads, and tartines, including this tuna tartare tartine.
I’m not sure why I ordered it the first time, but now I have to get it every time I go. The only thing is, and you can see it in the photo in my guide, the tartine is really for two or more people to share.
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Tuna Tartare
The fresh tuna is finely chopped and then mixed with pesto. What I didn’t realize until I looked at the menu one more time before trying it at home is that they mix salt & vinegar chip crumbles into the mix for a slight tang and crunch. I always assume there will be chips on the side of the toast when I see it on the menu.
It didn’t occur to me until this last time that there are never chips on the side – they’re mixed in!! My husband and I have been on a salt & vinegar chip binge recently, so that made me even more excited…
The Secret to Perfect Pesto
My husband taught me the secret to perfect pesto. He studied abroad in Florence, Italy in college. That’s actually how we met. He and my childhood best friend were in the program together and she introduced us when they got back. Of course it was another two years before we saw each other again and started dating!
Anyway, the secret to perfect pesto. Fresh basil, garlic, parmesan cheese, a dash of salt, and nuts are the obvious factors. Good olive oil is key (I have one I use for cooking and a better quality one I use for dressings, drizzles, and pesto).
But the secret is a pinch of sugar at the end. That sounds so counterintuitive. Pesto isn’t sweet. And you don’t need to add a lot, but it’s the difference between pesto and PESTO!!!
I put a measurement in the recipe below since we know good recipes have precise measurements, but you can play it by ear.
My husband actually adds a touch of sugar to store-bought pesto when we don’t have time to make it at home and he even adds it to marinara sauces. Go figure!
Need a recipe without nuts? Try this pesto without pine nuts – great for all nut allergies.
If you have pesto (or just love it like we do), try this orzo pesto salad!!
Looking for other great fish recipes? Try this smoked salmon tartine with the perfect hint of horseradish; this salmon frittata that’s a great last minute meal; and these Fish Po’Boys with Cajun Slaw! And if you’re entertaining friends, give this crab dip a go!
If you just need every meal served on a lovely piece of toast, try this spicy avocado toast, a tuna tartare tartine, beautiful radish toast, some ricotta toast, or this ceviche avocado toast!
On the sweeter side, this blood orange crostini is positively perfect! One loaf of bread and you’re set for the week on meals!
TUNA TARTARE TARTINE
Ingredients
Perfect Pesto
- 1 large garlic clove
- ¼ cup nuts or pine nuts
- ¼ cup extra virgin olive oil
- 1 cup fresh basil leaves packed
- ¼ cup parmesan cheese
- ½ teaspoon salt
- fresh pepper to taste
- 1 teaspoon sugar
Tuna Tartare Tartine
- 6 oz. sushi grade tuna steak finely chopped
- ¼ cup perfect pesto
- 2 teaspoon olive oil
- 2 tablespoons crumbled Salt & Vinegar chips
- 2 thin slices of sourdough boule
Instructions
Perfect Pesto
- Add garlic and nuts to food processor or mini chopper. Pulse until finely ground. Add basil leaves. With processor running, stream in olive oil until combined. Gently stir in cheese, salt, pepper, and sugar. (makes about ⅓ cup)
Tuna Tartare Tartine
- Lightly toasts slices of bread. Let cool momentarily. Cut into 2 or 3 pieces.
- Meanwhile combine chopped tuna with pesto, oil, and chips. Top toasts with tuna mixture. Enjoy immediately.