Joel Bennetts' Tuna Tartare - En Route Culture
En-Route Joel Bennetts Tuna Tatare

Joel Bennetts’ Tuna Tartare

Impress your guests the next time you're entertaining

The new relaxed style seafood restaurant, Fish Shop opened earlier this year. Of course, we had to stop by and check out the venue while chatting to the team who already has a strong backing of regulars.

The restaurant ticked all of the boxes for us and we quite easily see ourselves sitting there for a casual bite to eat enjoying seafood snacks every afternoon of the week. Let’s not forget to mention the selection of natural wines.

Joel Bennetts’ heads up the kitchen and on the menu, he’s taken your classic fish & chip shop dishes and elevated them to become a Bondi icon. They’re relaxed, healthy and approachable, the sort of dishes you can see yourself eating every night.

For us, it was the Fish Burger, the tender calamari and the refreshing Tuna Tartare which had us salivating.

Thankfully Joel was open to sharing his tartare secrets for us to have a go at mastering ourselves. When it comes to preparing raw seafood at home I suspect that a lot of us can be a little dubious about it. There’s something unnerving about serving yourself uncooked seafood that most of us stay well away from. Naturally leaving it to the experts behind our favourite restaurants.

It really shouldn’t be that scary as long as your fish is extremely fresh, especially that from the days catch. Plus, it’s a dish you’ll guarantee to impress your guests with the next time you’re entertaining.

Joel Bennetts Tuna Tartare
Joel Bennetts Tuna Tartare
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Joel Bennetts Tuna Tartare

Joel Bennetts Tuna Tartare

  • Author: Joel Bennetts


Salsa Rosa Ingredients 
1 Punnet cherry tomatoes
1 Green chili
Pinch of sea salt

Tuna Tartare
300g Diced yellowfin tuna
2bls Salsa rosa
1 tbsp Chilli oil
1 tbs Good quality olive oil
Pinch of sea salt
Cracked black pepper
1 tbs Rinsed capers
10 Leaves of fried basil (heat vegetable oil to 180c and fry leaves till crisp)
8 Slices of thinly sliced sourdough crostini


To make the crostini, take a day-old loaf of sourdough bread and slice as thin as you can with a bread knife. Preheat the oven to 150c, bake on baking paper with a drizzle of olive oil and sea salt until crisp (about 10 minutes).

Take the tuna in a bowl, add all ingredients, and mix gently yet thoroughly, check and season to taste and adjust accordingly, some love chilli some don’t! Serve with crostini on the side.


Your email address will not be published. Required fields are marked *

Recipe rating

▲ Back to top

come En-Route with us

Sign-up for our newsletter.

By clicking "submit", you agree to receive emails from En-Route and accept our privacy and cookie policy.

Back to top
Send this to a friend