Tuna Tartare with Cacciatore Vinaigrette


Best New Chef Kate Williams, of Lady of the House in Detroit, is obsessed with the idea of tartare. It’s scrappy; it’s resourceful; it’s a whole lot more than the sum of its parts. For her Tuna Tartare with Cacciatore Vinaigrette, Williams creates a decadent appetizer of finely chopped sashimi-grade tuna, homemade anchovy breadcrumbs, and a zingy vinaigrette.

Tuna Tartare with Cacciatore Vinaigrette
Photo: Greg DuPree
Active Time:
1 hrs 45 mins
Total Time:
2 hrs 45 mins



  • 2 tablespoon olive oil

  • 6 Jimmy Nardello peppers or 3 (8-ounce) red bell peppers, chopped (about 4 cups)

  • 1 small yellow onion, thinly sliced (about 2 cups)

  • 1 garlic head, peeled and thinly sliced

  • 1 garlic head, peeled and thinly sliced

  • 3 large tomatoes, blanched and peeled, or 1 (28-ounce) can whole peeled tomatoes

  • 1 cup dry white wine

  • 3/4 cup coarsely chopped fresh oregano

  • 3/4 cup coarsely chopped fresh oregano

  • 1 (2-ounce) can oil-packed anchovy fillets, drained

  • Kosher salt

  • Granulated sugar

Cacciatore Vinaigrette

  • 2 tablespoon fresh lemon juice

  • 1 teaspoon kosher salt

  • 1/3 cup olive oil

Anchovy Crumbs

  • 1 cup (2 1/4 ounces) torn challah

  • 2 tablespoon unsalted butter, melted

  • 2 1/2 oil-packed anchovy fillets, drained and dried (from 1 [2-ounce] can)

  • 1/4 teaspoon anchovy powder

  • 1/8 teaspoon kosher salt

Additional Ingredients

  • 12 ounces sashimi-grade bluefin tuna, finely chopped (do not mince) (about 11/2 packed cups)

  • 3/4 teaspoon kosher salt

  • Olive oil

  • 6 pasteurized large egg yolks

  • 2 tablespoon fresh basil leaves

  • Black pepper

  • Fresh lemon juice


Make the cacciatore

  1. Heat oil in a large saucepan over medium until shimmering, about 3 minutes. Add peppers, onion, and garlic, and cook, stirring occasionally, until softened, about 6 minutes.

  2. Meanwhile, using your hands, crush tomatoes to equal about 1 cup, reserving juices in a separate bowl. Add crushed tomatoes, white wine, oregano, and anchovy fillets to pan, and reduce heat to low. Cook, stirring occasionally, until flavors have melded, 1 hour to 1 hour and 30 minutes, adding reserved tomato juice as needed to keep sauce loose and chunky.

  3. Season to taste with salt and sugar. (Keep in mind the sauce is served cold so it will need a little extra seasoning.) Spread in an even layer on a rimmed baking sheet, and refrigerate sauce, stirring occasionally, until chilled, about 1 hour.

Make the cacciatore vinaigrette

  1. Combine 11/2 cups cacciatore, lemon juice, and salt in a blender, and process until smooth, about 20 seconds. With blender running on medium speed, drizzle in oil until emulsified, about 30 seconds.

Make the anchovy crumbs

  1. Preheat oven to 300°F. Pulse torn challah in a food processor until it forms coarse breadcrumbs, about 3 times. Spread breadcrumbs in an even layer on a parchment paper–lined baking sheet.

  2. Process butter, anchovies, anchovy powder, and salt in a mini food processor until completely blended, about 10 seconds. Pour over breadcrumbs, and toss to coat. Spread in an even layer. Bake in preheated oven until golden brown, 10 to 20 minutes.

Assemble the tartare

  1. Toss together tuna, 1/2 cup cacciatore, 6 tablespoons cacciatore vinaigrette, salt, and a drizzle of olive oil in a large bowl until tuna is completely coated. Divide mixture into 6 equal portions.

  2. Place a 31/2-inch metal ring mold on a plate. Fill ring with 1 portion tuna mixture; smooth top. Remove ring. Carefully place 1 egg yolk in center. Repeat plating with remaining tuna mixture and 5 egg yolks. Sprinkle 2 teaspoons anchovy crumbs over each tartare. Sprinkle basil leaves evenly around tartares; sprinkle each with black pepper, and top each with a spritz of lemon juice.

Related Articles