Tuna and salmon tartare is one of those dishes that, without being complicated, conveys care and good taste. Its success lies in simplicity: good product, clean cuts and a balanced seasoning. You don’t need to be a great chef to enjoy it, but you do need to pay attention to a few key details. That’s why more and more people are encouraged to prepare it at home or order it when they go out to eat.
Steak tartare and tuna tartare
Steak tartare is one of those classic dishes that never goes out of style. Made with high-quality raw meat, finely chopped and carefully seasoned, it’s an option many people choose for its intense flavor and smooth texture. Over time, this dish has inspired fresher and lighter versions, such as fish tartares.
Tuna tartare has earned a permanent place on many menus because it combines flavor, freshness and lightness. Tuna has a firm texture and a pronounced yet pleasant taste that works very well with mild seasonings. It’s a dish that often appeals even to those who aren’t used to eating raw fish, which is why more and more people choose it as a starter or a main course.
Salmon tartare, on the other hand, stands out for its richer, more delicate flavor. Its color and smoothness make it a very attractive option, both visually and on the palate. It’s common to find it paired with simple ingredients that add contrast, such as citrus fruits or avocado. Overall, tuna and salmon tartares are modern, fresh and very versatile dishes, ideal for any time of year.
Tips for making a good tartare
Making a good tartare isn’t difficult, but it’s worth following a few basic tips to ensure the result is really good.
Use very fresh fish
This is the most important point. Tuna and salmon must be of the highest quality and bought from a trusted place. Since the fish is eaten raw, freshness makes all the difference in both flavor and texture.
Cut with a knife, never with a machine
The fish should always be cut with a well-sharpened knife. The cubes should be small and roughly the same size. This helps achieve a pleasant texture and prevents the fish from being crushed.
Keep everything well chilled
The fish should stay cold until the very last moment. Take it out of the fridge only when you’re ready to cut and season it. This helps maintain its firmness and makes the tartare feel fresher when eaten.
Less is more when it comes to seasoning
The seasoning should enhance the flavor of the fish, not overpower it. A good olive oil, a touch of citrus and fine salt are usually enough. If you add other ingredients, do so sparingly.
Mix gently
When mixing the fish with the seasoning, do it gently so the cubes don’t break. The goal is for everything to be well combined without losing texture.
Serve immediately
Tartare isn’t a dish to let sit. Ideally, it should be prepared and served straight away, when it’s at its best in terms of flavor and texture.
Try our tuna and salmon tartare
If you prefer to enjoy a perfectly prepared tartare, at Los Bandidos you’ll find a carefully crafted and balanced option. Our restaurant in Puerto Banús, Marbella is the ideal place to savor both tuna and salmon tartare, made with fresh product and attention to detail.
In a unique setting like Puerto Banús, Los Bandidos focuses on honest, well-executed dishes designed to be enjoyed without rushing. Our tartare is a regular choice for those looking for a fresh starter or a light dish full of flavor, always with the guarantee of a kitchen built on experience and respect for the product.
Contact us and book your table.