Tuna and Strawberry Tartare

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Tuna and Strawberry Tartare

Serves 4


15ml sesame seeds

500 g sushi-grade tuna fillet

5cm fresh ginger, peeled and finely grated

15ml reduced sodium, soy sauce

30ml fresh lime juice

10ml sesame oil

1/3 jalapeno chile or 1 small green chilli, finely chopped

250g strawberries, hulled and cubed

1 Sour dough baguette, sliced into 16 slices and toasted to serve

Micro leaves to serve


  1. In a small dry frying pan over medium heat, toast the sesame seeds, until fragrant and beginning to brown, 2-5 minutes. Pour onto a small plate to cool.
  2. Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into a 7mm cubes and place in a bowl. Add the ginger, soy sauce, lime juice, sesame oil, jalapeno and strawberries and stir gently to combine.
  3. To serve, top the sourdough toasts with the tuna and strawberry tartare and sprinkle the sesame seeds and micro leaves on top.