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Chef’s Fabio Baldassarre‘s take on the tuna tartar at the Carlyle Hotel in Brera, Milano

tartare ditonnoBaldassarre

The 300 something calories recipes is a new series of food posts of small dishes that are going to help you shed the extra pounds and get you the beach body you deserve to have for summer 14.

The LBB Team in collaboration with acclaimed chefs and restaurants has tried and tested all recipes that will feature in coming posts.

We kick off with a personal favorite: Tuna Tartare, Sicillian Style.


1lb tuna or yellowtail

2 table spoons extra virgin olive oil

1 table spoon tiny capers

1 table spoon finely chopped shallot

1 table spoon finely chopped green olives

1 tea spoon of toasted and chopped pine nuts

Salt and freshly ground black pepper



Chop the tuna into very small dice, using a very sharp knife.

Mix with the olive oil, capers, shallot, pine nuts and olives

Season with salt and pepper to taste.

Extra tips:

• For a more intense flavor, marinate the tuna for a couple of hours in lime, olive oil, a bit of salt, pepper and garlic.

• After you have mixed all ingredients, place them in a circular metallic ring for a more structured look.

• If you a more colorful take on the recipe, chop half an avocado and cherry tomatoes and add them on the base of the ring, then top it up with the tuna tartar