Fresh, vibrant and effortlessly elegant, this pairing is designed to be served as two separate plates that complement one another beautifully. Silky tuna tartare offers clean, delicate flavours with gentle acidity and herbaceous lift, while smoky barbecued greens bring warmth and depth, finished with a rich, savoury anchovy gribiche. Together they make a refined yet generous side, perfect for sharing alongside a larger spread or as a sophisticated accompaniment that lets freshness and balance take centre stage.
Serves 6 as a side dish
Tuna tartare
300g piece of the freshest possible tuna
1 Tbsp Pons Moscatel or Forvm Merlot vinegar
2 Tbsp extra virgin olive oil (EVO), plus extra to serve
Large pinch Accoceberry Espelette pepper
1 small shallot, finely diced
2 Tbsp each, flat-leaf parsley and dill, finely chopped
Sal de Añana spring salt
3 Tbsp Pons capers, drained
Cherchi Sardinian parchment crackers
Bunch radishes, to serve
Cut the tuna into 1cm dice and chill in refrigerator until ready to serve. In a small bowl, whisk the vinegar, EVO and Espelette pepper, to combine. Just before serving, add the tuna, shallot, herbs, and season with a little salt; then gently toss together. Spoon fish onto plates, scatter with capers and drizzle with a little EVO. Serve with parchment crackers and radishes on the side.
Barbecued greens with anchovy sauce gribiche
2 bunches broccolini, green beans, or asparagus, trimmed
Extra virgin olive oil (EVO)
Sal de Añana spring salt
Black pepper, freshly ground
Anchovy sauce gribiche:
½ cup Sabato egg mayonnaise
8 Talatta or Ortiz anchovy fillets, finely chopped
5 Accoceberry cornichons, finely chopped
1 tsp Accoceberry Espelette mustard
3 Tbsp flat-leaf parsley, chopped
2 hard boiled eggs, roughly chopped
Heat a barbecue or char grill pan. Drizzle vegetables with EVO and season with salt and pepper. Cook on the grill plate for about 5-8 minutes, turning to brown all over. Remove to a serving platter. Combine all the gribiche sauce ingredients in a bowl; season with salt and pepper. Spoon the sauce over the greens, and drizzle with a little more EVO.
Recipe by Julie Le Clerc
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