The Taste of Italia: How to Make Tris di Tartare

If you’re looking for the best Italian seafood dishes, there’s no better place than the luxurious island of Capri. Surrounded by the glistening Tyrrhenian Sea, the island is perfect for anyone wanting to taste fresh seafood prepared by expert chefs. One chef who knows all about the beauty of Caprese seafood is Salvatore Elefante, the man responsible for the mouth-watering dishes at the renowned Il Riccio restaurant. Here, he shows us how to make a Caprese favourite – tris di tartare, also known as the tartare trio.

Ingredients

FOR THE TARTARE
70g seabass
70g tuna
70g amberjack (and 10g sundried tomato, chopped)
20g burrata cheese
10g green apple, grated
10g sundried tomatoes, chopped
2 baby yellow tomatoes, de-seeded and chopped
zest of 1 lemon
zest of 1 lime
1tsp chives
1tsp dill
1tsp chervil
Bean shoots and watercress, to serve

FOR THE PESTO
30g pine nuts
20g basil leaves
80g olive oil
100g grated parmesan
¼ clove of garlic

Method

To create the pesto, combine all of the ingredients in a food processor and then blend on a high speed until you reach your preferred consistency. Once blended, add sea salt to taste.

For the tartare, begin by filleting all the fish, keeping each type of fish - the tuna, seabass and amberjack – separate from each other. Next, chop each into a tartare, making sure the central part of the fillet containing dried blood is properly removed. Once chopped, transfer each fish to separate bowl, before adding the dill and chervil to the seabass, and adding the lemon zest to the tuna. Season each bowl with sea salt and olive oil and serve on a rectangular serving dish, using a square mould to shape each tartare.

Garnish the amberjack tartare with the green apple and burrata, the seabass tartare with the sundried and yellow tomatoes, and the tuna tartare with the chives and lime. Scatter the bean shoots and watercress over each tartare and serve with the pesto.