Best Tuna Tartar With Fennel And Green Olive Tapenade Recipes

Flavorful Tuna Salad With Green Olives image

Provided by RubyImage

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 ounces albacore tuna (or yellow fin)
1/2 cup olive oil mayonnaise or 1/2 cup Greek yogurt
1/8 cup ranch dressing
2 celery ribs, finely diced
1/4 cup pimento-stuffed green olives, finely chopped
2 spring onions, finely chopped (bulb and green)
2 teaspoons paprika
salt
pepper
garlic powder (sparingly)

Steps:

Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.

Nutrition Facts : Calories 153.8, Fat 6.6, SaturatedFat 1.3, Cholesterol 38.1, Sodium 420.2, Carbohydrate 2.3, Fiber 1, Sugar 0.8, Protein 20.6

Tuna Tartar With Fennel And Green Olive Tapenade image

Provided by Moira Hodgson

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 ounces green picholine olives, pitted
1 anchovy
1 teaspoon small capers
1 teaspoon lemon juice
1/4 teaspoon toasted anise seed
4 tablespoons olive oil
Water to thin as needed
Coarse salt and freshly ground pepper to taste
8 ounces very fresh sushi-grade tuna
1 tablespoon grated lemon peel
1 tablespoon olive oil
1 teaspoon light soy sauce
3 tablespoons minced chives
Tabasco sauce to taste
1 bulb fennel with sprigs
2 tablespoons lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon freshly ground coriander seeds
1 tablespoon minced shallots
1/3 to 1/2 cup walnut oil
Sliced green picholine olives
Cracked pepper
Minced chives and fennel sprigs

Steps:

Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.
Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.
Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.
On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.