Chef Marcellino's tuna tartare.
Chef Marcellino's tuna tartare.
Photo by Marcellino Verzino.

Chef Marcellino Verzino's Tuna Tartare

Last week's Chef Chat was with Marcellino Verzino of Marcellino Ristorante. Below is a simple, light, summer recipe of his that you can make on your own at home. Buon Appetito!

Tuna Tartare
(Serves four: antipasto portion)


  • ½ lb. fresh Ahi tuna
  • juice of 1 lemon
  • 1 tbsp fresh chives
  • 2 tbsp extra virgin olive oil
  • ½ tsp balsamic vinegar
  • toasted sesame seeds
  • salt and pepper to taste
  • Method:

  • Place Ahi tune in freezer for ½ hour -- it makes dicing much easier.
  • Remove, dice into very small pieces, and place in a large bowl.
  • Add chives, olive oil, and lemon juice and place in fridge for 15 minutes.
  • Right before serving, add balsamic vinegar, and salt and pepper. (Taste to see if more lemon or oil is needed.)
  • Plate onto flat plate. Serve over organic mixed greens and sprinkle toasted sesame seeds over each serving.
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