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Italian tuna tartare, homemade pesto, parmesan tuile

Home > Life style > Recipes > Italian tuna tartare, homemade pesto, parmesan tuile
Recipe proposed by : Nanie Cuisine
Recipe type : Fish and Shellfish

Preparation time : 45 minutes
Difficulty : Easy
Cooking time : 5 minutes
Cooking cost : Affordable


Serves 2:

- 300 g of extra fresh tuna
- 1 bunch of basil
- 50 g pine nuts
- 40 g parmesan cheese
- 120 g olive oil
- 1 clove of garlic
- 2 cherry tomatoes
- salt
- Espelette pepper


  • Wash the basil, remove the leaves and set aside a few small leaves for decoration.
  • In a non-stick pan, roast the pine nuts for a few minutes over medium heat, stirring often. Set aside.
  • Preheat the oven to 210°C.
  • On a sheet of baking paper, form two circles with 10 g of grated Parmesan cheese.
  • Bake in the oven, with the rack in a high position, for 2 to 3 minutes. Leave to cool and set aside.
  • Prepare the pesto: in a small blender, place the basil leaves, 40 g of roasted pine nuts, the peeled and degermed garlic clove and the remaining grated parmesan. Add the olive oil, salt lightly and season with Espelette pepper. Blend to the desired consistency, more or less coarse.
  • Cut the tuna with a knife into small cubes of 2 to 3 mm.
  • Prepare the dish: using a round cookie cutter, place a bed of pesto on a serving plate. Cover with diced tuna. Decorate with the remaining pine nuts, chopped cherry tomatoes and a little pesto. Add the basil leaves and the parmesan cheese.


  • Choose a high quality olive oil for the pesto, to avoid any bitterness.
  • Make sure that the tuna is extra-fresh; if necessary, it can be frozen a few hours before making the recipe.
  • For a very gourmet version, mix the pesto and the chopped tuna before placing on the serving plate: the flavours will be even more impregnated.
  • You can also add some capers to the recipe.
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Italian tuna tartare, homemade pesto, parmesan tuile

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