Cut the tuna into small cubes, add the young onions and chives, mix, marinate with salt, pepper, lemon juice and olive oil. For marinating I used only Sicilian olive oil, from the Ragusa region – an intenso pieno of Tonda-Iblea and Biancolilla olives (it’s very intense, with a slightly spicy finish), it seasons and lifts the flavor, and a lemon oil to make the tartare fresh and fruity. To drizzle over it I use a medio intenso of Tonda Iblea olives.This recipe was provided by: Rosemarie Trabelsiwww.latorre.atNähere olive oil info can be found at: www.die-feinsten-essenzen.com
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