Coarse Bonito Tartar

Normally, we know tartar from beef or tuna.

However, the sea doesn't always offer tuna. But that's not so bad. If you start making tartar with other fish, you will find an incredible number of new and unusual recipes. With few exceptions, it should be a fish with reddish flesh and a firmer consistency.

Today we had a beautiful freshly caught bonito. Its flesh is slightly pink and very similar to tuna. You'll find out what it looks like in the end in a moment!

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Ingredients

• Bonito fillet raw approx. 300 g

• 1 medium-sized red onion

• 1 lime

• ¼ bunch parsley

• 1 tsp sesame seeds

• 2 tbsp sesame oil

• 5 tbsp soy sauce

• Fleur de sel

• Pepper

Instructions

First cut the raw bonito fillet into cubes (1×1cm approx.). Then pour the soy sauce over the bonito cubes in a bowl and mix carefully.

While the bonito is soaking in the soy sauce, chop the onion into small cubes. Also chop the parsley.

Then add the sesame oil to the bonito and stir gently again.

Finally, add the chopped onions, the parsley and the sesame seeds and stir everything one last time.

Serving Pile the tartare onto a plate and pour a dash of lime juice over it.

Then add a few sesame seeds and some grated lime zest. Fleur de sel and pepper on top, a dab of wasabi, et Voilá!

Resumé

The tartare usually remains quite traditional with egg and beef.

However, for someone who likes to try something from Asian cuisine, this is an excellent change and a way to rediscover tartare itself.

Get inspired by food for flexitarians

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I use a different fish for this tartar?

Yes, tuna or salmon work well too, as long as it's sushi-grade and very fresh.

How long can it sit before serving?

No longer than 15 to 20 minutes. The soy sauce starts to lightly 'cook' the fish, which changes the texture the longer it sits.

What can replace the wasabi?

A small amount of freshly grated horseradish gives a similar sharp kick.