Go Back
–+ servings

Bluefin Tuna Tartare with Roasted Bone Marrow

Rich bluefin tuna tartare with buttery roasted bone marrow and zesty ponzu. A savory Japanese-French fusion served on crispy marrow-toasted baguette.
Servings: 4 servings
By: Nadia Aidi
Overhead view of tuna tartare on toasted baguette with serrano and herbs
Prep 30 minutes
Cook 25 minutes
Bone Marrow Soak 2 hours
Total 2 hours 55 minutes

Equipment

  • saucepan
  • Mixing bowl
  • Rimmed baking sheet
  • tongs, or spoon
  • knife
  • cutting board
  • 2 spoons
  • kitchen torch

Ingredients 

Eel Sauce

  • ¼ cup soy sauce
  • ¼ cup sugar
  • ¼ cup rice vinegar

Ponzu

  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 ½ tsp sugar
  • 1 small shallot, minced
  • 1 pinch bonito flakes

Tuna

  • 4 marrow bones, soaked in cold water for a minimum of 2 hours
  • 8 oz bluefin tuna, sushi-grade
  • 1 lemon, zest only
  • 2 tbsp chives, chopped

For Serving

  • 1 large baguette
  • chervil, for topping
  • 1 serrano pepper, thinly sliced, for topping

Instructions

  • Make the Eel Sauce: Add the soy sauce, sugar, and rice vinegar to a saucepan. Cook until reduced by about one third and the sauce coats the back of a spoon, then remove from heat and cool fully.
    ¼ cup soy sauce, ¼ cup sugar, ¼ cup rice vinegar
  • Prepare the Ponzu: Mix all ponzu ingredients together and let sit. This can be done up to one day ahead.
    2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp rice vinegar, 1 ½ tsp sugar, 1 small shallot, 1 pinch bonito flakes
  • Preheat and Roast the Marrow: Preheat the oven to 425°F. Drain the soaked marrow bones and roast for 20 to 25 minutes. Leave the marrow fat at the bottom of the baking sheet for the next step. Using a pair of tongs or a spoon, scoop out the marrow from the bones and set aside.
    4 marrow bones
  • Toast the Bread: Slice the bread in half horizontally, set the top part aside for another recipe. Cut bottom half of the baguette into 8-10 slices. Dip the top into the left over marrow fat from the bottom of your baking sheet. Toast the slices in a pan on the stovetop until golden.
    1 large baguette
  • Make the Tuna: Finely chop the bluefin tuna and mix in the lemon zest. Chop the roasted marrow and add it to the tuna along with the chives.
    8 oz bluefin tuna, 1 lemon, 2 tbsp chives
  • Finish and Serve: Warm the ponzu until hot to the touch but not boiling, then add it to the tuna and mix. With two spoons, take a scoop of the tuna mixture and press it so it looks nice. Add a spoonful to the top of each toasted baguette slice and top with 1 tablespoon of the ponzu. Torch until golden. Finish with eel sauce, a small piece of chervil, and a serrano slice.
    chervil, 1 serrano pepper

Nutrition

Calories: 567kcal, Carbohydrates: 34g, Protein: 22g, Fat: 38g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 22mg, Sodium: 1563mg, Potassium: 267mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1416IU, Vitamin C: 4mg, Calcium: 49mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info