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 colourful display of fresh tuna and so many complimentary ingredients.

Ingredients

• 300g fresh tuna
• 1 kiwi
• ½ orange
• ½ avocado
• ½ cooked beetroot
• 1 clove of garlic
• ⅛ cucumber
• Mint leaves
• Basil leaves
• Dill
• Olive oil
• Salt
• Pepper
• Oats

Method

1. Gently dice all the fresh ingredients to the same size. 🔪

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. 😋

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. 🥣

The optional side salad packs in flavour and freshness. 👍