Kanpachi tartare is a sophisticated and elegant dish that highlights the delicate flavor and texture of this amberjack fish. To make this tartare, you will need kanpachi fillets, shallots, capers, Dijon mustard, lemon juice, olive oil, salt, and pepper. Start by finely dicing the kanpachi fillets and shallots. In a bowl, combine the diced kanpachi, minced shallots, chopped capers, Dijon mustard, lemon juice, olive oil, salt, and pepper. Mix well to combine all the ingredients. Let the tartare mixture sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve the kanpachi tartare chilled, either on its own or on a bed of mixed greens. This dish can be enjoyed as an appetizer or a light lunch.
