Tuna Tartare With Kale-Kiwi Puree

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An improbable combination, this sauce, but it works. The chefs astatine Tosca successful downtown Washington usage it arsenic the basal for this fresh, simply prepared archetypal course. They usage a Robot Coupe to puree the condiment until it's precise smooth, and that makes it rather elegant. But it tastes and looks bully aft a crook successful a regular blender, too.

It's worthy it to bargain the best-quality caller tuna you tin find.

Yuzu foodstuff is disposable astatine Japanese markets and astatine immoderate Whole Foods Markets.

The puree needs to beryllium refrigerated for 20 minutes earlier serving; it tin beryllium made respective hours successful advance.

From enforcement cook Massimo Fabbri and cook de cuisine Riccardo Rinaldi of Tosca successful the District.

Ingredients

4 thin, young carrots
Kosher salt
Leaves from 1/2 clump kale (4 ounces to 5 ounces), stems removed
4 kiwis
6 tablespoons extra-virgin olive oil
Ground achromatic pepper
10 ounces yellowfin tuna, chopped into 1/4-inch dice
Leaves from 1 clump mint, stacked, rolled and chopped into bladed ribbons (julienne)
Juice of 1 lemon
1 tablespoonful yuzu foodstuff (may substitute caller mandarin orangish juice)
Finely chopped chives, for garnish
Handful microgreens, for garnish (optional)

Nutritional Facts

Per serving

Calories
340
Fat
22 g
Saturated Fat
3 g
Carbohydrates
21 g
Sodium
135 mg
Cholesterol
30 mg
Protein
19 g
Fiber
5 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From enforcement cook Massimo Fabbri and cook de cuisine Riccardo Rinaldi of Tosca successful the District.

Tested by Bonnie S. Benwick.

Published March 4, 2014

Updated March 14, 2026