The recipe for tuna tartare by Eyal Shani, the Israeli star chef

The recipe for tuna tartare by Eyal Shani, the Israeli star chef

Just inaugurated at the beginning of the year, HaSalon (“the living room”) is the new French spot of the iconic chef and serial restaurateur (about forty addresses around the world) Eyal Shani. At the heart of the Saint-Ouen flea market (Seine-Saint-Denis), just at the entrance to the Paul-Bert – Serpette market, the restaurant that replaced the late Ma Cocotte, designer Philippe Starck’s canteen, is actually the variation of the Israeli chef’s flagship restaurant, opened in 2008. For Eyal Shani, it is also a return to origins, the French capital having been the first city to welcome his cuisine outside of Israel – with the opening of Miznon in 2013. You probably remember the whole, roasted cauliflower just presented on parchment paper? It’s him.

Eyal Shani in his restaurant in Tel Aviv.
Eyal Shani in his restaurant in Tel Aviv. (MOMA GROUP)

This talented chef is at the origin of the “Levantine cuisine” wave, before the Ottolenghi phenomenon and his best-selling books (more than 600,000 sales in France) and the successive openings in Paris of chef Assaf Granit (Balagan, Shabour, Tékès , Shosh). Born in Jerusalem in 1959, Eyal Shani developed a passion for cooking at an early age thanks to his grandfather, an agronomist and convinced vegan who introduced him to local markets at an early age. In 1989, he opened his first restaurant, Oceanus, in his hometown, where he developed his own culinary language inspired by regional Mediterranean products, olive oil of course, fish, tahini (sesame purée), fresh vegetables. Since then, openings have multiplied under different names (in addition to Miznon and HaSalon, Port Said, Romano, Malka…) and in various locations, from Tel Aviv to Melbourne via London or Ibiza.

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Eyal Shani is considered the inspiration of today’s Israeli cuisine, with its uniqueness, its associations and the techniques that it lavishes on its chefs: “Work from your intuitions, take risks by stepping out of your comfort zone, as if you were on a trip. »

Jess Soussan, the executive chef of the restaurant HaSalon des puces de Saint-Ouen, draws her inspiration from other shores of the Mediterranean, those of Morocco, her roots. Inspired and supported by Eyal Shani, she imagined a gourmet and friendly menu where we find the famous cabbage stuffed with cabbage, sardines in sashimi, langoustines a la plancha, Bresse chicken served on pita bread and also this fresh and spicy red tuna tartare which she gives us the recipe

Jess Soussan, the executive chef of the HaSalon restaurant.
Jess Soussan, the executive chef of the HaSalon restaurant. (MAX FLATOW)

Tuna tartar sauce

Ingredients for 4 persons :

  • 600g bluefin tuna
  • 2 shallots
  • 1 baby cucumber
  • 1 ball radish (Red Meat variety for example)
  • 1 sweet green pepper
  • 2 tablespoons of olive oil
  • 1 lemon
  • flower of salt
  • Fresh horseradish

Steps :

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• Cut the tuna into tartar (cubes of 0.5 cm X 0.5 cm) and keep it cool.

• Make a very fine brunoise (various vegetables cut into small cubes) (2 mm X 2 mm) of baby cucumber, green pepper, shallot and ball radish. Book cool.

• In a salad bowl, season the tuna tartare with the olive oil, the lemon juice and its zest, and the fleur de sel.

• Season the vegetable brunoise in the same way

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• Arrange the tuna on a slice of previously toasted bread, then the vegetable brunoise, grate some fresh horseradish and top with a micro sprout of your choice (here, chickweed)

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