I could probably try different versions of fish or seafood tartars every time I lay my hands on a piece of fresh seafood. This tartare is among my top favorites – I know a place that makes it perfectly! But then – once you see a piece of perfect fresh tuna at fishmonger’s and if the only thing you can think of is this dish – you simply can’t think of anything else for dinner and you gotta try making it yourself.
This dinner turned out to be a very late one – first of all after the grocery shopping was done, wanted to set up my “photoshoot” scene and try out how it works with the artificial lighting. Then prepared the dish, photographed it for a bit and when the time came to eat it, it was well past midnight :). But nevertheless, well worth it!
When the sweet potato is cooked, set it aside to cool a little bit.
The orange infused olive oil takes a bit of time, so it may as well be prepared in advance. Zest 2 oranges and 1 lemon for 100 ml of olive oil. Pour the oil over and let it sit for an hour in room temperature. Afterwards strain it through a fine mesh. And it’s ready to be used. It can be refrigerated for a week or two.
Now that the sweet potato has cooled down a bit, mix it with a tiny bit of mayo. Place it on a plate. For tartars I use that special ring (most probably there is a specific name for it 🙂 ).
Put tuna with mixed in sesame, chives and sun dried tomatoes on top, press it with a spoon, so it forms nicely. Take the “ring” off. Top with some fresh arugula and serve with orange infused olive oil on the side. Sprinkle with salt and fresh ground pepper to taste.