Discover Rome host Ruben’s famous seabass tartare, with a yuzu and sesame citronette, raw artichokes and green apple.

Chef Ruben was born and raised in Rome. He’s loved cooking since he was a small child and trained in Michelin-starred restaurants before moving on to hosting his own dining events in the heart of Trastevere.

Here he shares the recipe for his signature dish, a delicious seabass tartare that’s extremely easy to make!


Serves 1

  • 80 g seabass fillet
  • 20 ml Yuzu juice
  • 30 g tahini sauce
  • 20 g extra virgin olive oil
  • 1 artichoke
  • 1 green apple
  • 1 lemon
  • Salt
  • Edible flowers


Start by cutting the seabass and green apple into small cubes. Clean the artichokes by removing the leaves and the beard in the center, then slice the heart finely. Put everything together in a bowl, along with half of the olive oil and the lemon zest, then season with salt.

To make the citronette, mix the yuzu with the tahini sauce and the rest of the extra virgin olive oil. Add a little bit of water if you feel that the sauce is too thick.

Put the tartare on the side of the plate in the shape of a curve, then add the citronette in little dots around the plate. To finish, decorate with edible flowers!

Ruben is a professionally-trained chef in Rome who hosts multiple dining events. The next time you’re in town, don’t miss out on one of his gourmet experiences, such as his romantic dinner in Gianicolo Garden, his Kosher rooftop feast, and his creative Italian cooking class.

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