Bring the onboard flavours home: Tuna Tartare
June 2025
Our Executive Chef Carlo Persia presents a recipe for a fresh and refined tuna tartare. Enriched with an exotic coconut milk and avocado dressing and finished with a crunchy nut crumble, this dish is a taste of the sea with a creative twist. Delicious and full of flavour, it is featured on the from designed for the most special events celebrated aboard our ships.
Can you tell us how your passion for cooking began, and how long you've been part of the MSC Cruises team?
“Since I was a child, the kitchen has always been part of my life. I remember climbing up on a chair to help my mother knead dough and being mesmerised as I watched my grandfather prepare his famous sauce. Every moment spent in the kitchen felt like play and also like magic as I discovered how ingredients and aromas could transform into something special. I've been working with MSC Cruises for six years now, and that same passion continues to grow. Surpassing guests’ expectations and making them happy with a well-crafted dish is a challenge I relish everyday.”
What kind of tuna do you recommend for this tartare, and what should people look out for when choosing the fish?
“For a high-quality tartare, the ideal choice is red tuna, preferably from the centre cut. It’s essential that the fish is properly frozen at low temperatures to ensure both safety and freshness. The quality of the raw ingredient is the foundation of an excellent result.”
What’s the secret to making this dish perfectly? Can any of the ingredients be substituted?
“The secret lies in simplicity: fresh lime and a high-quality extra virgin olive oil truly make the difference, enhancing the flavour of the tuna without overpowering it. Also, every herb and spice plays a precise role in the recipe, helping to maintain the dish’s balance and preserve its fresh, exotic character.”
Tuna
280 g diced skinless tuna (ideally from the center cut, sushi quality)
2 gr grated lime zest
2 gr chopped cilantro
Freshly ground black pepper, to taste
Table salt, to taste
Coconut Milk, Avocado & Ginger Dressing
40g avocado
80 ml coconut milk
4ml lime juice
8g grated lime zest
4g fresh grated ginger
1–2 drops Tabasco sauce
2g fresh coriander
Ground white pepper, to taste
Table salt, to taste
Pistachio & Lime Oil
20ml extra virgin olive oil
4ml lime juice
10g toasted, shelled green pistachios
Nut Crumble
8g chopped raw cashews
8g chopped peeled almonds
8g chopped pistachios
Directions
Start by preparing the pistachio oil by blending all the ingredients into a smooth emulsion. Next, make the dressing by blending the avocado, coconut milk, lime juice and zest together before adding the ginger, Tabasco, coriander, salt, and pepper. Strain the mixture and keep it chilled.
Cut some focaccia into triangles, drizzle with some extra virgin olive oil, sprinkle with the sesame seeds, and toast in the oven at 175°C until golden brown.
For the nut crumble, mix the chopped cashews, almonds, and pistachios for about a minute. Bake until lightly toasted, then let them cool down and coarsely chop.
Slice the tuna into 5mm slices, then dice into small cubes. One hour before serving, marinate with the lime zest, pistachio oil, fresh coriander, salt, and pepper.
When ready to serve, use a ring mould to shape the tartare, using about 70g of tuna per portion. Gently compact the tuna together and top with the nut crumble and a few sprigs of chervil.
Finish by spooning the dressing around the tartare before serving with the toasted focaccia.
