The word is derived from the name Tartars, an ethnic group from Eastern Europe and parts of Asia. A popular legend is that the Tartars kept raw meat under their saddles and the meat was naturally tenderized after a days riding.
Whatever the case might be, tartare is extremely popular in restaurants all over the world and is best enjoyed with a light red or rosé.
This dish works really well with a chilled Beaujolais or even a full-bodied Rose. Try any rose made from big grapes such as Cabernet or Merlot or a good full bodied Spanish rose.
1 Large tuna steak
Green Tabasco
Fresh Coriander
Dijon Mustard
Olive oil
Soy sauce
Salt & pepper
1. Cut the tuna into small cubes (see podcast)
2. Add all other ingredients to taste. There are no specific measurements for this dish so just add small amounts at a time till you are satisfied with the taste.
Food: £6
Wine: £4.69
Related posts:
{ 2 trackbacks }