For those that have been to Greece and other Mediterranean countries, you may have seen some modern takes on dishes, some international flare mixed in with local ingredients.

Some of the fancier seafood tavernas are serving ceviches, crudo, cured fish dishes, even sashimi and sushi. Many of the dishes have foreign influences and techniques while others apply a more local approach to the dish.

Raw/rare fish/seafood dishes soar in the Mediterranean when fresh and local seafood are used. Such is the case with some of the tuna tartares I’ve had during my more recent visits to Greece.

Tuna tartare is a riff on the traditional beef tartare, which is usually served with some kind of chips to scoop up the tartare to eat.

My version doesn’t have that as I’ve incorporated Cretan barley rusks (dakos) into the base of my tartare.

Hand-chopped sushi-grade tuna is mixed with a melange of tomatoes, onions, olives, herbs and some mustard to bind the mixture together. On the day I made this tartare, this combo was what I was craving. You could try adding cucumber, diced avocado. Whatever you choose, be sure the combo of veggies are compatible.

This offering feeds one hungry beach-bum or two as an appetizer course. it’s a great dish to offer during these last hot days of the summer. Easy preparation, no stove or oven action. GO!

Mediterranean Tuna Tartare

(makes 1/ serves 2)

1/3 cup diced tomato

1/3 cup green and Kalamata olives, pitted and chopped

1 Tbsp. capers

2 Tbsp. diced red onion

1 small clove of garlic, minced

1 tsp. lemon zest

1 tsp. dried Greek oregano

1 Tbsp. finely chopped parsley

2 Tbsp. extra virgin olive oil

squeeze of lemon juice (or red wine vinegar)

1 tsp. Dijon mustard

150 gr. sushi grade tuna

sea salt and fresh ground pepper

approx. 1/3 cup Cretan barley rusks

Garnishes

baby arugula leaves

1. Into a bowl, add all the ingredients listed from tomato to mustard, mix with a spoon.
2. Chop the tuna into small pieces and add to the bowl. Toss to incorporate and taste, adjust seasoning with salt and pepper.
3. Run the rusks under you water tap to soften and crumble with your hands in a bowl.
4. Place a ring mould (approx. 3 1/2 to 4 inch diameter) on to a plate and spoon in the rusks and spread and press down with a spoon.
5. Now top with tuna tartare mixture, press down gently and spread with a spoon. Lay arugula leaves around the mould, carefully lift the the mould up and serve.

Top Tips:

*Don’t have a fancy ring mould? Find a plastic container like a yogurt or sour cream tub of similar diameter and cut the bottom off to make your own mould.

*Also, if you have a ramekin of similar dimension, assemble the tartare in reverse order (tartare on bottom and rusks on top) and place a plate on top, invert and unmould.