Salmon and Tuna Tartare

Rivi Bard Rivi Bard
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Using fresh ingredients is key in this recipe. It’s also super convenient that it’s best made right before serving—no extra kitchen time on Erev Yom Tov for this one!

30m 5
Easy Pescatarian Gluten Free No Refined Sugar Paleo Passover Parve

Directions

Prepare the Tartare

  1. Set three bowls on your work surface. Add the tuna to the first bowl, the salmon to the second, and the avocados to the third.

  2. Add 1/2 teaspoon salt, a squeeze of lemon juice, and three tablespoons

    olive oil to the tuna. Mix. Do the same with the salmon.

  3. Add the remaining 1/2 teaspoon salt and a squeeze of lemon juice to the avocado, and mix.

Prepare the Basil Oil

  1. Preheat oven to 300 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper. Spread the basil on the baking sheet and bake for 10 minutes.

  2. Transfer to a blender, add the oil, and blend until the basil is

    chopped very finely and the oil turns green. Strain the oil through the cloth to remove bits of basil.

To Serve

  1. Use round molds to plate each part, and remove the molds from the plate once it’s done.

Credits

Description:
Photography and Styling by Yossi and Malky Levine

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1 Comment

chanie freund •

One of our favorites!