Petit St. Vincent Private Island Resort: From the Kitchen

Located in Petit St. Vincent, St. Vincent and the Grenadines
PSV Cuisine, Tuna Tartar

Tuna Tartar

Makes 2 servings

  • 1 cup of fresh 1/8–inch diced mango
  • ¼ cup olive oil
  • 2 teaspoons grated fresh ginger
  • 1lb fresh yellow-fin tuna
  • 1/4 cup finely chopped coriander
  • 1/2 teaspoon minced jalapeño pepper
  • 1 1/2 teaspoons wasabi powder
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon finely chopped spring onion
  • 1 1/2 tablespoons lemon juice, plus half a lemon
  • Sea salt and freshly ground pepper
  • 1 tomato, peeled, seeded and cut into 1/8-inch dice
  • 2 teaspoons of salmon roe
  • Bruschetta: thin slices of French baguette, toasted and brushed with olive oil
  • Balsamic reduction (optional)

1. In a bowl, combine the olive oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.

2. With a very sharp knife, cut the tuna into 1/8-inch dice.

3. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the coriander and the jalapeño, tomato, wasabi, sesame seeds, spring onion and lemon juice.  Mix gently and season with salt and pepper.

4.  Use a mold or biscuit cutter that is  around 1 1/2-inch tall x 2 ¼ -inch in diameter. Stand it in the center of a salad plate and fill it halfway with the diced fresh mango, then spoon on top the tuna tartar. Pressing gently, lift the mold. Repeat with the remaining portions.

5. Plate with a few leaves of salad and garnish with a teaspoon of salmon caviar, bruschetta, and balsamic reduction drizzle. Sprinkle with the remaining tablespoon of cilantro and a squeeze of lemon juice and serve immediately.






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