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Albacore tuna tataki with lime-and-basil mayonnaise


25 minutes


2-3 minutes


8 servings

Albacore tuna tataki with lime-and-basil mayonnaise
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By Pasquale Vari, Institut de tourisme et de l'hôtellerie du Québec


1 454-g (1-lb) albacore tuna filet
30 mL (2 tbsp) extra-virgin olive oil
Salt and freshly ground pepper, to taste


Lime-and-basil mayonnaise 

250 mL (1 cup) mayonnaise
12 basil leaves, chopped
Juice of 2 limes
Zest of 1 lime
Fleur de sel


1 red pepper, finely diced
1 Lebanese cucumber, finely diced
3 gherkin pickles, finely diced
1/2 grey shallot, minced
2 green onions, thinly sliced
60 mL (4 tbsp) extra-virgin olive oil
15 mL (1 tbsp) rice vinegar
Salt and freshly ground pepper, to taste


  1. Season the tuna with a bit of salt and pepper. Heat the olive oil over high, and brown both sides of the filet. Transfer the fish to a plate and refrigerate immediately.
  2. In a small bowl, combine the basil, lime juice, lime zest and mayonnaise. Season with fleur de sel. Set aside.
  3. In another bowl, combine all the garnish ingredients. Set aside.
  4. Thinly slice the tuna filet. Spoon a bit of the garnish into small ramekins, add a slice of the fish and top with a dollop of flavoured mayonnaise.

Note. The secret to this recipe's success is in the cooking of the tuna. The filet should only be browned, the inside left pink. 

Suggested pairing

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