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Tuna Tartare With Asian Pear and Cheddar Île-aux-Grues

Tuna Tartare With Asian Pear and Cheddar Île-aux-Grues

4 portions


  • 225 g (1/2 lb) sushi-quality tuna, finely diced
  • 1 Asian pear, diced
  • 125 ml (1/2 cup) Cheddar Île-aux-Grues, diced
  • 1 small bunch of field salad, as a topping


  • 30 ml (2 tbsp.) olive oil
  • 15 ml (1 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) soya sauce
  • 15 ml (1 tbsp.) toasted hazelnut, lightly crushed
  • 5 ml (1 tsp.) honey
  • 5 ml (1 tsp.) fresh ginger, finely chopped
  • 5 ml (1 tsp.) chives, finely chopped
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large bowl, gently mix the tuna, pear, and Cheddar Île-aux-Grues.
  • Mix with the vinaigrette (see the recipe below).
  • Top with field salad and serve.


  • In a small bowl, mix all the ingredients together. Set aside.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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