{"id":176258,"date":"2026-10-23T08:04:33","date_gmt":"2026-10-23T08:04:33","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=176258"},"modified":"2026-10-23T08:04:34","modified_gmt":"2026-10-23T08:04:34","slug":"natural-tuna-tartare-the-dish-of-august-dinners-at-paco-meralgo-2","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/en\/natural-tuna-tartare-the-dish-of-august-dinners-at-paco-meralgo-2\/","title":{"rendered":"Natural Tuna Tartare: The Dish of August Dinners at Paco Meralgo"},"content":{"rendered":"<p>When the August heat calls for a light dinner without giving up the pleasure of good food, <strong>Paco Meralgo<\/strong> 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. <strong>Natural tuna tartare<\/strong> 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 <strong>bluefin tuna<\/strong>, a precise dressing and a <strong>soy-yuzu sauce<\/strong> that changes everything: that&#8217;s how one of the most popular summer dishes at <a href=\"https:\/\/grupoliveslowfoods.com\/category\/restaurant-paco-meralgo\/\">Paco Meralgo<\/a> is built.<\/p>\n<h2>Ingredients for natural tuna tartare<\/h2>\n<p>To make this <strong>natural tuna tartare<\/strong> at home, or simply to recognise every element when you order it at Paco Meralgo, here&#8217;s what goes into the dish:<\/p>\n<ul>\n<li>440 g of <strong>bluefin tuna<\/strong>, trimmed of sinew.<\/li>\n<li>Extra virgin olive oil, to taste.<\/li>\n<li>Salt, to taste.<\/li>\n<li>Freshly ground black pepper, to taste.<\/li>\n<li><strong>Soy-yuzu sauce<\/strong>.<\/li>\n<li><strong>Maldon salt<\/strong>.<\/li>\n<li>Chives.<\/li>\n<li><strong>Trout roe<\/strong>.<\/li>\n<\/ul>\n<h3>Ingredients for the soy-yuzu sauce<\/h3>\n<p>The <strong>soy-yuzu sauce<\/strong> is what makes the difference in this tuna tartare. It&#8217;s made with:<\/p>\n<ul>\n<li>100 g of low-sodium soy sauce.<\/li>\n<li>20 g of yuzu.<\/li>\n<li>50 g of mirin.<\/li>\n<li>20 g of oyster sauce.<\/li>\n<\/ul>\n<h2>How to prepare natural tuna tartare<\/h2>\n<p>The preparation is as straightforward as the final flavour. These are the steps followed by the kitchen team at <strong>Paco Meralgo<\/strong>:<\/p>\n<ol>\n<li>Cut the <strong>tuna<\/strong> into small dice, trimmed of sinew.<\/li>\n<li>Place in a bowl and season with salt, ground pepper and extra virgin olive oil.<\/li>\n<li>Plate onto the serving dish.<\/li>\n<li>Finish with extra virgin olive oil, <strong>soy-yuzu sauce<\/strong>, a few flakes of <strong>Maldon salt<\/strong>, chopped chives and <strong>trout roe<\/strong>.<\/li>\n<\/ol>\n<h3>How to make the soy-yuzu sauce<\/h3>\n<p>As simple as whisking all the ingredients together in a bowl until the flavours are well combined.<\/p>\n<h2>Book your table and try natural tuna tartare<\/h2>\n<p>The <strong>natural tuna tartare<\/strong> 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&#8217;s light, quick to eat and, above all, one of those dishes best enjoyed shared, with a cold drink alongside and the terrace at <strong>Paco Meralgo<\/strong> in the background.<\/p>\n<p>Want to see how it&#8217;s made step by step? Our preparation video shows every detail, from cutting the <strong>bluefin tuna<\/strong> to the final touch of <strong>trout roe<\/strong>. Hit play, take notes, and <a href=\"https:\/\/grupoliveslowfoods.com\/en\/book-a-table\/\">book your table<\/a> to try natural tuna tartare this week at Paco Meralgo.<\/p>\n<p><script type=\"application\/ld+json\">\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Article\",\"headline\":\"Natural Tuna Tartare: The Dish of August Dinners at Paco Meralgo\",\"description\":\"Discover Paco Meralgo's natural tuna tartare, the star dish of August dinners. 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