Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.

Today, Alain Passard, chef of the three-star Arpège restaurant in Paris, invites you to make a tuna tartare, garnished with tomatoes and pears. 


  • 700 g of red tuna or sea bream

  • 2 beef heart tomatoes

  • 2 small zucchini

  • 2 ripe pears

  • 2 tomatoes

(For the vinaigrette)

  • 300 g of oil

  • 70 g lime

  • 140 g of honey

  • 1 nut of ginger


1) Cut the fish into medium cubes.

Do the same with the zucchini and the fruit.

Leave to infuse.

2) For the vinaigrette: mix the honey and the lime juice to obtain a very homogeneous and airy emulsion.

Add the olive oil and grate the ginger on top.

Mix again.

3) Pour over the preparation, divide among four soup plates and serve with an arugula or watercress salad.