Maltese Tuna Tartare with Ajo Blanco, Grapes, Toasted Almonds & Fried Parsley

By Andrea McGurran

Published 27 April 2026

In coastal Malta, where Mediterranean flavors meet understated elegance, tuna reigns supreme. This starter dish — a cooked tuna tartare reinvented — captures that duality of tradition and refinement. The tender, gently cooked fish is diced and nested over a silken bed of ajo blanco, the classic Andalusian almond-and-garlic emulsion, balanced by the sweetness of green grapes and the salt-kissed crunch of toasted almonds.

Each bite offers a symphony of contrast — warmth and coolness, cream and crisp, earth and sea. The finishing touch of fried parsley adds a delicate aroma and a shimmer of artistry, turning a humble ingredient into something timelessly elegant.

Serves: 2–3

🌿 Ingredients:

For the Cooked Tuna Tartare

• 250 g fresh tuna fillet (sashimi-grade or very fresh)

• 1 teaspoon olive oil

• A pinch of sea salt and cracked black pepper

• 1 teaspoon lemon zest

• 1 teaspoon fresh lemon juice

• ½ teaspoon Dijon mustard

• 1 teaspoon finely chopped chives

For the Ajo Blanco

• ½ cup blanched almonds

• 1 small clove garlic

• 1 slice white bread, crust removed and soaked in 2 tablespoons water

• 3 tablespoons olive oil

• 2 tablespoons cold water (plus more for desired texture)

• ½ teaspoon white wine vinegar

• Salt to taste

For the Garnish:

• 6–8 seedless green grapes, halved (optional or on the side)

• 2 tablespoons toasted almonds, slivered or whole

• 5–6 parsley sprigs

• Olive oil for frying

• Drizzle of extra virgin olive oil for finishing

🔥 Instructions:

1. Prepare the Ajo Blanco Base

   In a blender, combine almonds, garlic, soaked bread, olive oil, vinegar, and water. Blend until smooth and creamy.Season with a touch of salt and adjust the texture with more water if needed — it should be as smooth as whipped cream. Chill until ready to use.

   
   

2. Cook and Prepare the Tuna

   Heat a small nonstick pan over medium-high heat and lightly sear the tuna on each side for just 15–20 seconds — you want it mostly rare inside, lightly cooked outside.Let cool, then dice into small cubes.Toss the cubes in a bowl with olive oil, lemon zest, lemon juice, mustard, chives, and a touch of salt and pepper. Set aside to marinate lightly.

   
   

3. Fry the Parsley

   In a small skillet, heat 1 cm of olive oil until shimmering hot.Carefully drop in the parsley sprigs and fry for 5–10 seconds until crisp and translucent. Transfer to paper towels and let cool.

   
   

4. Assemble the Dish

   On a shallow ceramic plate or wide bowl, spread the ajo blanco in a smooth circular layer.Spoon the tuna tartare neatly into the center, shaping it gently with a ring mold if desired.Garnish with grape halves, toasted almonds, and fried parsley. Finish with a drizzle of golden olive oil.

   
   

✨ Andrea’s Note:

“This dish embodies Maltese honesty — clean, coastal ingredients treated with reverence. The cooked tuna balances richness with restraint, while the ajo blanco gives a whisper of luxury. It’s everything I love about Mediterranean cooking: thoughtful, radiant, and effortlessly elegant.”

🍷 Wine Pairing Suggestions:

• A dry Vermentino or Maltese Girgentina white — bright and subtly floral.

• For contrast, a chilled rosé from Provence adds delicate fruit notes that lift the almonds and grapes.