When the August heat calls for a light dinner without giving up the pleasure of good food, Paco Meralgo has the perfect answer. In this Barcelona institution, a reference for market cuisine and its pintxos bar, raw fish is the undisputed star during the summer months. Natural tuna tartare is the dish that shows up at every August dinner: fresh, simple and with just the right touch of acidity to wake up the appetite from the very first bite. Knife-cut bluefin tuna, a precise dressing and a soy-yuzu sauce that changes everything: that’s how one of the most popular summer dishes at Paco Meralgo is built.
Ingredients for natural tuna tartare
To make this natural tuna tartare at home, or simply to recognise every element when you order it at Paco Meralgo, here’s what goes into the dish:
- 440 g of bluefin tuna, trimmed of sinew.
- Extra virgin olive oil, to taste.
- Salt, to taste.
- Freshly ground black pepper, to taste.
- Soy-yuzu sauce.
- Maldon salt.
- Chives.
- Trout roe.
Ingredients for the soy-yuzu sauce
The soy-yuzu sauce is what makes the difference in this tuna tartare. It’s made with:
- 100 g of low-sodium soy sauce.
- 20 g of yuzu.
- 50 g of mirin.
- 20 g of oyster sauce.
How to prepare natural tuna tartare
The preparation is as straightforward as the final flavour. These are the steps followed by the kitchen team at Paco Meralgo:
- Cut the tuna into small dice, trimmed of sinew.
- Place in a bowl and season with salt, ground pepper and extra virgin olive oil.
- Plate onto the serving dish.
- Finish with extra virgin olive oil, soy-yuzu sauce, a few flakes of Maldon salt, chopped chives and trout roe.
How to make the soy-yuzu sauce
As simple as whisking all the ingredients together in a bowl until the flavours are well combined.
Book your table and try natural tuna tartare
The natural tuna tartare sums up everything you look for in an August dinner in a single dish: fresh produce, honest preparation and flavours that need no artifice. It’s light, quick to eat and, above all, one of those dishes best enjoyed shared, with a cold drink alongside and the terrace at Paco Meralgo in the background.
Want to see how it’s made step by step? Our preparation video shows every detail, from cutting the bluefin tuna to the final touch of trout roe. Hit play, take notes, and book your table to try natural tuna tartare this week at Paco Meralgo.
