Tuna Tartare with Burrata, Nori & Pistachios by Tanerxaydin

Ingredients

• 200g (7 oz) sushi-grade tuna, finely diced
• 1 burrata ball (125g / 4 oz)
• 2 sheets nori, thinly sliced or crumbled
• 1/2 cup fresh basil leaves, packed (for basil oil)
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup extra virgin olive oil (for basil oil)
• 1 tbsp fresh lemon juice
• 1 small shallot, very finely minced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp flaky sea salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp high-quality olive oil (for drizzling)
• 4 slices toasted sourdough, for serving (optional)

Instructions

1. Prepare the basil oil: In a small blender or food processor, combine the basil leaves, 1/4 cup extra virgin olive oil, and a pinch of flaky sea salt. Blend until smooth and vibrant green, about 1-2 minutes. Set aside.
2. Make the tuna tartare: In a medium bowl, gently combine the finely diced tuna, lemon juice, minced shallot, soy sauce, and toasted sesame oil. Season with 1/4 tsp flaky sea salt and 1/4 tsp black pepper. Mix well to combine, ensuring not to mash the tuna
3. Assemble the dish: Carefully place the burrata ball in the center of a serving plate or shallow bowl. Gently tear it open to expose its creamy interior.
4. Arrange the tartare: Spoon the prepared tuna tartare around and over the burrata. You can use a ring mold for a neater presentation, if desired.
5. Garnish and serve: Drizzle the basil oil generously over the tuna and burrata. Sprinkle the chopped pistachios and thinly sliced nori over the dish. Finish with a final drizzle of high-quality olive oil. Serve immediately, optionally with toasted sourdough slices on the side.