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Gozitan Tuna Tartar: Silvio Grech, Head Chef, Ta’ Tona Restaurant 🐟

Gozitan Tuna Tartar: Silvio Grech, Head Chef, Ta’ Tona Restaurant 🐟

This light tuna dish created by Silvio Grech, Head Chef at Ta’ Tona Restaurant in Mgarr, Gozo delivers Gozitan flair with its fresh herbs and citrus notes. This recipe serves 2 as a starter portion and 1 as a main dish.

A beautiful spread of all the ingredients needed to make the tuna tartar

A colourful display of fresh tuna and so many complimentary ingredients.


  • 300g fresh tuna
  • 1 kiwi
  • Β½ orange
  • Β½ avocado
  • Β½ cooked beetroot
  • 1 clove of garlic
  • β…› cucumber
  • Mint leaves
  • Basil leaves
  • Dill
  • Olive oil
  • Salt
  • Pepper
  • Oats


1. Gently dice all the fresh ingredients to the same size. πŸ”ͺ

2. Mix all ingredients together in one bowl, season with salt and pepper to finish and drizzle with olive oil.

3. Leave in the fridge for 5 minutes; garnish with caviar, dried apricot and sesame seeds. πŸ˜‹

A beautifully plated tuna tartar decorated to a very high level

Don't worry too much about the plating, the flavours will speak for themselves.

Optional Side Salad

1. Radicchio, mint leaves, basil, croutons, walnuts, balsamic and olive oil.

2. Mix together in a bowl and drizzle with olive oil. πŸ₯£

The side salad placed next to the tuna tartar. This makes a great addition to already flavorful and beautiful dish

The optional side salad packs in flavour and freshness. πŸ‘

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