Tuna tartare and tiger prawn crudités

A lovely plate of seafood is absolutely the best way to usher in the beginning of the summer heat, especially if you are fortunate enough to invite some friends to enjoy a lovely meal with you in a relaxed setting like a beautiful garden, perhaps under a lovely flowering gazebo, where the scent and colour of the plants help to make the occasion an even more enjoyable time together. So, today we suggest a lovely starter for a memorable fish supper: not the classic scallops au gratin or octopus salad, but something rather more innovative and unusual: a tuna tartare with raw tiger prawns. For our recipe we use a far-eastern ingredient, soy sauce, which gives an unusual flavour to our raw fish marinade, to which we then added a touch of lime which gives a distinctive note to the flavours.


  • tuna 200g tuna fillet
  • wasabi A teaspoon tip of wasabi powder
  • black sesame A teaspoon of black sesame seeds
  • soy sauce A teaspoon of soy sauce
  • king prawns 8 tiger prawns
  • garlic 1 clove
  • lime 1 lime
  • sea salt
  • pepper
  • extra virgin olive oil
15 minutes Total time
Serves 2 persons
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Cut the tuna into cubes end and then chop coarsely. In a bowl, season the tuna with wasabi, sesame seeds and soy sauce. Let it marinate for a few minutes. Remove the shell from the prawns, keeping the head and the last part of the tail attached. Put the prawns in a bowl to marinate with salt, pepper, olive oil, a little lime peel and juice, and a roughly chopped clove of garlic. Serve the tartare in a small ring with some prawns on the side, sprinkled with some black sesame seeds.

The secret to knowing if the tiger prawns are fresh lies in the colour of their heads: they should not be too dark and, above all, should not pull away from the body too easily.
Normal prawns are distinguished by their orange colour, whilst the tiger shrimp differs in that it is grey-white.

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