Few things can feel as luxurious, summery and elegant as a tartare serving with high-quality ingredients, and it’s also thankfully easy to prepare. Simple but well thought out, which lifts in its combination with Blanc de Blancs. [read the full champagne story]
Estimated reading time: 3 minutes
Ingredients
For four people
- 100 g fresh tuna of the best quality
- 2 tbsp olive oil
- Half a red onion, finely chopped
- 1 dl mango, finely chopped
- 3 tbsp chives, finely chopped
- 1 tbsp green olives, finely chopped
- 1 tbsp light soy sauce
- Half or a whole chili depending on the strength. Start with half. Shred finely.
- 1 lemon
- Salt
- Pepper
Method
- Cut the tuna into fine cubes, about 5 mm x 5 mm.
- Place in a bowl with the soy sauce and mix.
- If possible, let it stand and soak for a couple of hours in the refrigerator.
- Then mix all the ingredients together and season with salt, pepper and squeezed lemon.
- Serve on fine spoons or in cocktail glasses.
- Top up with premium caviar & shavings of truffle for an extravagant finish and look.
In the glass?
2017 Perrier-Jouët ‘Belle Epoque Blanc de Blancs’
94(92)p
100CH
TASTING NOTE Champagne Club by Richard Juhlin ‘I had the pleasure of testing 2017, 2014, 2012 and 2006 together with winemaker Severine in May 2025 with my VIP travel group. All of them impress greatly with their unique composition from two of Cramant’s best locations, Bouron Leroi and Bouron du Midi, and I have learned that the development curve is similar regardless of the vintage. Where 2007 is at 8 years of age, the initial phase is dominated by razor-sharp chalky minerality and cautious florality. In the phase 2014 is in, the florality has been accentuated and a certain caressing buttery softness with vanilla tones and peach dominates in the mouth. 2012 has begun to have roasted and nutty elements in the aroma and the lemon pie with coconut, Madagascar vanilla and brioche is at its zenith. 2006 is deeply exotic and concentratedly buttery with nougat and chocolate like a great Meursault.’
