Tuna Tartar with Clementines from Spain Juice and Red Vermouth

Ingredients for Sauce

4 Clementines from Spain, peeled
1 Clove garlic, peeled
1  Tbs extra virgin olive oil (preferably from Spain)
2  Tbs Sweet Red Vermouth
1 tsp Pimentón (Spanish smoked paprika)
1 Tbs white wine vinegar
1 Tbs soy sauce

Ingredients for Tuna

1/2 lb sushi grade raw tuna, minced
1 Tbs Spanish onion, minced
1 Tbs capers
1 bunch watercress
arugula for garnish

Method for Sauce

  1. Puree all ingredients in a food processor or blender, then strain into a bowl.

Method for Tuna

  1. Dress the tuna, onion, and capers with the Clementine mixture; mix gently.
  2. Allow to rest in the refrigerator for at least 1 hour and up to 8.
  3. Serve on small plates with sprigs of watercress and arugula dressed with olive oil, lemon and salt.

Yield: 4-6 portions

Preparation Time: This dish takes about 20 minutes to prep, but you will need time to allow the tuna to rest in the refrigerator (at least one hour).

Please note: Red vermouth is a popular aperitif in Spain, and it tastes wonderful combined with Clementines from Spain juice, providing the perfect dressing for raw tuna.

Recipe Credit: Chef Deborah Hansen

One response to “Tuna Tartar with Clementines from Spain Juice and Red Vermouth

  1. Pingback: Substitute Dessert With Clementines from Spain « U R B A N C L I N I C·

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