{"id":7428,"date":"2025-07-01T09:09:33","date_gmt":"2025-06-30T23:09:33","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7428"},"modified":"2025-07-01T09:52:41","modified_gmt":"2025-06-30T23:52:41","slug":"tuna-tartare-with-peas","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/tuna-tartare-with-peas\/","title":{"rendered":"Tuna Tartare with Peas"},"content":{"rendered":"\n

This wonderfully flavored Tuna Tartare with Peas recipe is the perfect light appetizer to showcase the amazing freshness and flavor of these simple ingredients. Sashimi grade Tuna is cut into large bite-sized chunks and marinated in a delicious Salty, Lemony Marinade. It\u2019s then served over a bed of lightly crushed Peas with Mint, Scallions, and Goats Cheese. This wonderful recipe is from an amazing restaurant called Cumulus Inc.<\/a> located in Melbourne, Australia which we\u2019ve been lucky enough to eat at. It\u2019s a memorable dish that leaves you wanting to eat it again, which is great because the recipe is right here to enjoy!

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

How to make this tasty Tuna Tartare with Peas recipe<\/h2>\n\n\n\n

The beauty of this dish lies in its simplicity. At its heart, it\u2019s just a bunch of perfectly paired ingredients that sing harmoniously on the plate together. That\u2019s really what truly great cooking is all about isn\u2019t it? Just allowing good ingredients to flourish, that\u2019s exactly what this dish does, with the true star being that wonderful Tuna

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Getting your hands on Sashimi grade Tuna should be pretty easy these days. Even if you are in landlocked locations around the world, the demand for Sashimi grade Tuna is so high that you should likely be able to find some at your local grocery store, and at specialty Seafood shops

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We\u2019ll need about 200 \u2013 250g of Sashimi Grade Tuna for this dish (around 8 \u2013 9 oz.), will be more than enough to feed 2 people a hearty appetite. Aim to get a nice, clean piece as we\u2019ll be cutting it up into large bite-sized chunks for serving. You may need to trim some sinew from the Tuna, so try to get a piece with as little sinew as possible

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\"Sashimi
The true hero of this dish is the amazing Tuna. Get your hands on some delicious Sashimi grade Tuna when making this wonderful recipe<\/figcaption><\/figure>\n<\/div>\n\n\n

The Tuna is then marinated in a beautiful sweet, salty, acidic sauce<\/h2>\n\n\n\n

Tuna has a subtle flavor and can easily be overpowered. Surprisingly, the marinade in this recipe packs a load of flavor yet is still able to highlight the wonderful flavors of this prized Fish. The marinate consists of a beautiful balance of ingredients that hit on the sweet, salty, and acidic flavor profiles

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Sweetness is brought to the marinade by adding a touch of White Sugar. Saltiness is brought to the table through the inclusion of Soy Sauce and an Anchovy. Anchovies are an amazing ingredient to add to dressings and sauces, as they bring a beautiful briny flavor. They have a wonderful seafood flavor, making them perfect to pair with fish (naturally!)

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\"Tuna
The marinade for the Tuna Tartare with Peas recipe is loaded with a perfectly balanced combination of flavors<\/figcaption><\/figure>\n<\/div>\n\n\n

Acidity is brought to the marinade through Balsamic Vinegar, Lemon Juice, and Lemon Zest. The quantities of each ingredient bring the sauce into perfect balance. However, like always, we recommend tasting the marinade before you add the Tuna

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Once you mix in your Tuna, allow about 10 \u2013 15 minutes to marinade in the refrigerator. We want the fish to stay cold, so keep it in the refrigerator, giving it a mix once or two throughout the time

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One word of caution, while the marinade adds flavor it does impact the color of Tuna<\/h2>\n\n\n\n

Any kind of marinade involving acid is going to begin to \u2018cook\u2019 the fish, and this is no exception for this Tuna Tartare with Peas recipe. What you\u2019ll notice is that after 10 minutes of sitting in the marinade the Tuna color is going to turn slightly grey

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This is because the cooking process has begun. The inside of the Tuna will still be completely raw, but the outside will start to dull in color a bit. So, if you don\u2019t care about visuals then we highly recommend keeping it in the marinade the whole time. If you\u2019re like us however and want a beautiful plate of food (for photos and blogging!) then I\u2019d suggest serving the marinade as a sauce that\u2019s dressed over the Tuna right before plating

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You\u2019ll get a deeper flavor if you marinate the Tuna from the start, but this is another option to preserve those brilliant burgundy and red colors that is so famous with raw Tuna

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\"Pea
The tasty Pea Salad consists of Peas, Mint, Scallions, Olive Oil, and Lemon Juice. It tastes so good!<\/figcaption><\/figure>\n<\/div>\n\n\n

Making the delicious Crushed Peas Salad<\/h2>\n\n\n\n

The combination of Peas, Mint, and Scallions is a real winner in this dish. They\u2019re a classic combination of flavors, just like everything else in the dish, and they just work! It\u2019s so easy to make too. Simply cook your Peas until they\u2019re just cooked (about 90 seconds \u2013 2 minutes in boiling water max), then hit them with cold water to stop the cooking process

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Crush them up a little bit using a simple Potato Mashed or Mortar and Pestle and then add in some finely chopped Mint and Scallions, along with some Lemon Juice, Olive Oil, and Salt. Give it a taste and it\u2019s ready to go!

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Plating the Tuna Tartare with Crushed Peas<\/h2>\n\n\n\n

You can have fun with plating this dish. I like to use appetizer style plates (so slightly smaller than what you\u2019d eat dinner with). You don\u2019t need a lot on the plate, as the dish is surprisingly filling (likely due to the richness of the Tuna)

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Add about 2 heaped spoonful\u2019s of the Crushed Peas into the middle of the plate and spread it out a little (like you would a Risotto). Before you add the Tuna, the final ingredient is added to the dish \u2013 crumbly Goats Cheese!

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\"Tuna
You can have fun when plating your Tuna Tartare with Peas. No matter how you decide to plate the dish it’s going to look so beautiful!<\/figcaption><\/figure>\n<\/div>\n\n\n

In the Cumulus Inc. recipe, they use Goats Curd, but we just went with Goats Cheese, and it came out perfect. Just rustically crumble a few bits of Goats Cheese over the Peas before adding a few chunks of the Tuna. Avoid adding too much Goats Cheese, as it does have a powerful flavor

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To finish the dish, spoon over a little more of that wonderful Marinade and it\u2019s now ready to eat! This dish serves as a fantastic appetizer to kick off a fancy home cooked dinner. It\u2019s great as an appetizer too, and you can make it in larger quantities so it\u2019s perfect for a dinner party when you want to show off your cooking prowess!

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We highly recommend giving this dish a go and seeing for yourself just how great some simple cooking can be. I love it when restaurants share their recipes, as it gives us at home a chance to not only recreate those dishes, but understand that restaurant quality recipes can be made at home by anyone

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