As the Holy Month of Ramadan unfolds, we are sharing signature recipes from some of the Gulf Region's most loved restaurants and most revered chefs.
With this curated collection of five-star restaurant-quality recipes, you will be able to inspire and delight loved ones with new culinary creations. We hope that this exclusive recipe series offers our readers a unique opportunity to bring the authentic tastes and aromas of the celebrated restaurants into your home kitchen.
Tuna Tartare
Bordo Mavi can be found on the edges of the Jumeirah Fishing Harbour in Dubai, and since its opening in late 2023, it has become one of the Dubai's most loved seafood restaurants. Their culinary philosophy centres on showcasing the freshest catches, sourced daily from local fishermen, and transforming them into dishes that reflect the diverse flavours of fishing communities worldwide. This isn't just about serving seafood; it's about honouring time-honoured recipes and techniques, passed down through generations of coastal cooks. From simple, grilled preparations to more complex, flavourful stews, Bordo Mavi aims to transport diners to the heart of coastal life, where the sea and its flavours reign supreme.
And here, the Bordo Mavi team shares the recipe to the much-loved tuna tartare; a dish of finely chopped, fresh, raw tuna. Typically served as an appetiser, or as part of a wider selection of dishes, tuna tartare aims to showcase the freshness and delicate taste of high-quality tuna. Often served with condiment such as soy sauce, sesame oil and avocado for example, Bordo Mavi's take on the classic dish serves a home-made raspberry molasses and flavourful, mouthwatering combination of red chilli, lemongrass and shallots.
Ingredients for Raspberry Molasses:
- 1 litre of raspberry vinegar
- 600g of brown sugar
- 500g of lime juice
- 60g of ginger, peeled
- 80g of red chilli, deveined
- 20g of lemongrass
Method:
- Put all the ingredients for the molasses in a pot together, and simmer over a low heat.
- Let the liquid reduce until it reaches the consistency of honey.
- Once this consistency has been reached, remove from the heat and strain through a sieve.
Note: Be sure not to burn the molasses, especially at the edges of the pot
Ingredients for Tuna Tartare:
- 90g of fresh, sushi-grade tuna
- 1 teaspoon of shallot, chopped
- 1 red chill, chopped
- 1 basil leaf, ripped into small pieces by hand
- 1 pinch of chives, finely chopped
- 2 teaspoons of extra virgin olive oil
- 1 pinch of sea salt flakes
- Lemon zest to taste
- A dollop of labneh (for serving)
- A lemon wedge (for serving)
Method:
- Cut the tuna into small cubes, or the size you desire
- Next, mix the tuna pieces with the rest of the ingredients, adding more or less to suit your own taste
- Spread a tablespoon of Labneh on the plate
- Place the tuna tartare mixture on top, in a loose manner
- Add a squirt of lemon, and place lemon wedge on the edge
- Lustfully drizzle some of the homemade raspberry molasses on top, and enjoy!
No reservation required
Bordo Mavi
Open daily from midday - 11:30pm
Jumeirah Fishing Harbour 1, Dubai
@bordomavi.ae
bordomavidubai.com
