This easy seafood recipe for Tuna Tartare comes to us from Chef Frederic Kieffer at Artisan Restaurant. The bright colors of the tuna, watermelon, avocado, and tomato work to make this dish an attractive centerpiece.

Ingredients:

For the Tuna Tartare:

• 2 oz diced sushi grade Tuna
• 1 oz diced yellow watermelon
• 1 oz diced avocado
• 1 wedge diced peeled tomato
• Finely diced shallots
• Finely chopped chive
• Lemon vinegar
• Extra virgin olive oil

For the Garnish:

• Radish Chips
• Micro greens
• Sea Salt
• Espelette

Preparation:

For the Tuna Tartare:

Dice ½ inch size, tuna, avocado, yellow watermelon, tomato (peeled). Everything should be the same size!

Finely dice the shallot and chive.

Slice the radish chips, leave them in iced water for hour.

To plate the dish:

Delicately combine all the dices, add the diced shallots, chives, season with sea salt, piment d’espelette and extra virgin olive oil.

Arrange all the dices flat on the plate.

Sprinkle extra virgin olive oil, lemon vinegar.

Sprinkle sea salt on top.

Garnish with the radish chips and micro greens.