Fish Tartare with Salad
A fresh, light dish of raw fish tossed with olive oil and lemon, served over crisp lettuce with tomato and radish. Ready in minutes, perfect for a quick lunch or starter.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 8 oz fresh white fish fillet (e.g., sea bass or snapper), skinned
- 4 cups romaine lettuce, chopped
- 1 medium tomato, diced
- 4 medium radishes, thinly sliced
- 3 tbsp olive oil
- 1 medium lemon
Instructions
- 1
Dice the 8 oz fish into small cubes and place in a bowl. Add 2 tbsp olive oil, the juice of half the lemon, and a pinch of salt and pepper. Stir gently to coat.
- 2
In a large bowl, toss the 4 cups lettuce, 1 diced tomato, and 4 sliced radishes with the remaining 1 tbsp olive oil and a squeeze of lemon. Season with salt and pepper.
- 3
Divide the salad between two plates. Top each with half of the fish tartare. Garnish with extra lemon wedges and a drizzle of herb sauce if you have it. Serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- mixing bowls
- citrus juicer
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