Recipe by Vinny Clist – Coppa Spuntino

A blow in from the UK, Vinny first started at a small seafood restaurant and has worked in chalets in the French Alps, dished out meals from an airstream food truck and run a cooking school in the country. Now he’s head chef at top Italian restaurant in Brisbane called Coppa Spuntino.

I made this dish while working in French Alps. It’s a very common dish and brings back memories of being in chalets out there and cooking it for guests. It’s just very French – and it’s romantic for me to cook.

Serves 4

Prep time: 35 mins
Cook time: 10 mins


Tartare Ingredients:

  • 500g tail piece of eye fillet
  • Dessert spn capers
  • Tbsp chopped cornichons
  • Tbsp chopped red onion, finely diced
  • Dessert sp dill
  • Tsp Worcestershire
  • Dessert sp Dijon mustard
  • 2 x egg yolks
  • Black salt
  • Micro chervil

Pickled red onion Ingredients:

  • ½ red onion, sliced into rings
  • 50g sugar
  • 50g water
  • 50g white wine vinegar

Toast Ingredients:

  • Yesterday’s bread, ideally ciabatta
  • Pinch of salt
  • Tbsp olive oil
  • Tsp dried oregano


Step 1

Prepare pickled red onions the day before. Mix equal parts sugar, water and vinegar in a saucepan and heat just to melt the sugar. Let it cool slight before placing the red onion rings and liquid into a container with a lid. Refrigerate overnight.

Step 2

Preheat the oven to 120C. Very thinly slice yesterday’s bread, ideally ciabatta and lay it on a baking tray. Sprinkle oregano and salt, and drizzle olive oil over the top. Bake for 10-15 minutes.

Step 3

Take the eye fillet and dice it into cubes. Try not to mince the meat so it retains some texture – a little smaller than ½ a centimetre wide is perfect.

Step 4

In a large bowl mix the eye fillet cubes with the capers, cornichons, diced red onion, dill, worcestershire, Dijon mustard and 1 egg yolk.

Step 5

Plate up the tartare mixture and top with the second egg yolk. Garnish with micro chervil and black salt.

Tip: To make tartare you need a lean piece of meat, and always buy the cut from a good butcher.