As we head into summer, I figured it was time to share something a little lighter – and tuna tartare ticks so many boxes for me. It’s simple, fresh and elegant. But with a few thoughtful tweaks, it becomes something that not only tastes great but looks incredible too.

In this recipe, I’ll show you one of my favourite ways to serve tartare. These crispy bite-sized tartlets are Asian-inspired and delicious. They’re perfect as a starter or canapé and require no fancy equipment. The only essential here is high-quality tuna. Caviar is optional but highly encouraged!

A few things to know before you begin:

• Sushi-grade tuna: This dish is served raw, so using sushi-grade tuna is a must. I will tell you exactly what to ask for and where to get it later.

• Chill the fish: Making sure your tuna is fridge cold before slicing will make dicing and mincing much easier.

• Crispy shells: I tested two varieties of crispy shell, so you don’t have to. One reigned supreme and I’ll walk you through why below.

• Infuse your oil: This adds a subtle but addictive layer of flavour and just amps things up a little.

Serves: 8 people as a canapé comfortably.

Now then, let’s get into it.