Trois fois par jour
Tuna & prune tartare & Buckwheat croutons
Photo credit: Cindy Boyce

Tuna & prune tartare & Buckwheat croutons

Tuna & prune tartare & Buckwheat croutons
Photo credit: Cindy Boyce
0 vote

An easy recipe to serve directly at the table where people can gather and share a meal, right off the same plate. Simple entertainment at its best!

This recipe is the perfect opportunity to share a bit of information about a subject that many people wonder about; Gluten.

Gluten is naturally present in many grains, such as Wheat, Rye, Spelt, Kamut, Barley and Oatmeal. Gluten is a set of proteins that allows the bread to rise, naturally. This is known as a visco-elastic property which helps bakers when making bread, a lot. Therefore, making gluten-free bread is a tedious process compared to the making of your regular gluten-filled bread.

  • Serves4
  • Prep time20 mins
  • Cook time15 mins
  • Timeout15 mins
  • FreezingNe se congèle pas.


  • 1 lime’s juice
  • 1/4 cup of mayonnaise
  • 1 tablespoon of Sriracha sauce
  • Salt & pepper, as preferred
  • 2 tablespoons of fresh chives, chopped
  • 600g of yellow tail tuna, diced (1.5 cm each)
  • 2 prunes, sliced thinly
  • Your preferred greens
  • 2 tablespoons of olive oil
  • 2 Buckwheat St-Méthode slices, chopped in 24 pieces
  • 1 garlic clove, chopped
  • 1 lemon’s zest
  • Salt & pepper, as preferred


  1. Mix the lime juice, mayonnaise, Sriracha sauce, salt, pepper and chives in a large bowl. Add the tuna pieces, stir well, then marinate for 15 minutes in the refrigerator.
  2. Heat the olive oil over medium heat in a non-stick pan, then brown your croutons with the garlic, stirring occasionally. Remove from heat, then add the lemon zest and season. Let cool completely.
  3. Lay out the marinated tuna onto a serving platter along with the prunes, croutons and your preferred choice of greens. Then serve.

Tips & tricks

Cannot be frozen. Enjoy immediately. 

Recipe published on August 19, 2018