Duke Sauvignon Blanc - Tuna Tartare with Cucumber, Avocado and Toasted Brioche, best tuna tartare recipe

Tuna tartare with cucumber, avocado and toasted brioche

Sauvignon Blanc

Serves 4

Chef Mariza de Jager


  • 500g fresh tuna fillet

  • 10g chives

  • 10g coriander

  • juice and zest from 2 lemons

  • salt

  • white pepper

  • 1 cucumber cut into ribbons with a peeler

  • 2 perfectly ripe avocados, cubed

  • 50g mixed baby salad leaves

  • 2 brioche rolls, sliced

  • soy reduction (reduce equal amount of soy sauce with sugar until syrupy)


  1. Slice tuna into strips and then into cubes, give it a rough chop with your knife to give tuna the look of ground meat.

  2. Transfer to non-metal mixing bowl.

  3. Chop chives and coriander and add to tuna with lemon juice and zest and mix through.

  4. Add salt and pepper to taste.

  5. Cover and put in fridge and allow to stand for 20 – 30 minutes, allowing lemon juice to slightly cook tuna.

  6. Arrange brioche in a pan and toast on both sides until brown – allow to cool and arrange so it stays crisp.

  7. Meanwhile, use a cookie cutter and cucumber ribbons to line inside of cutter to make a border for tartare.

  8. Spoon tartare inside of cucumber and press down with back of spoon to compact it slightly.

  9. Remove cookie cutter and continue with remaining cucumber to make four tartare moulds.

  10. Arrange mold in center of plate and scatter avocado down the center of plate.

  11. On the one half of plate arrange baby salad leave while in the other half you make dressing dots with soy reduction.

Serve with crispy brioche and a glass of DUKE Sauvignon Blanc.