Here’s the Dish: Eléa’s Tuna Tartare

By Ava Stryker-Robbins

A restaurant with a beautiful interior, Eléa is bustling with energy, but calming and undeniably elegant. It offers a mouthwatering appetizer that transports people to summer on a Mediterranean beach in the midst of winter in New York City.

The tuna tartare includes yellowfin tuna, mango, chives, yogurt, and avocado served over a base of kataifi, a traditional Greek shredded pastry typically used in desserts. Andreas Davetas, Eléa’s general manager, told WSR that chef Akis Tzanakakis reinvented the dish and incorporated kataifi five months ago to add something “fun and crunchy” to the freshness of the other ingredients. He said the choice to include kataifi sets Eléa’s tuna tartare apart from others; normally this dish is just served with chips.

The yellowfin tuna in this dish is the highest quality. It tastes extremely fresh and pairs perfectly with the citrusy sweetness of the mango and the tartness of the greek yogurt. The crispy kataifi enhances the consistency of the tuna tartare.

Eléa opened in 2018 with the mission of merging Greek cuisine with a Mediterranean feel. This restaurant has both indoor and outdoor space, and offers a menu of “modern Greek dishes that encompass flavors across the many islands and terrains.”  Davetas emphasizes that Elêa feels “extremely welcome on the Upper West Side.”

Eléa’s Tuna Tartare costs $24.

The Dish: Tuna Tartare
The Restaurant: Eléa (217 W. 85th Street between Broadway and Amsterdam Avenue)

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