Smoky tuna tartare (Sergio Perera)

Name: Smoky tuna tartare (Sergio Perera)
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Yield: 16 pieces
Ingredients: 1 bread; 5 tsp extra virgin olive oil; 10 sprigs fresh flat-leaf parsley; 1 eschalot; 1 garlic clove; 4 cornichons; 1 tbsp caper berries; 2 tsp wholegrain mustard; 2 tsp soy sauce; ½ tsp smoked paprika; 2 tsp freshly squeezed lemon juice; 1 - 2 pinches sea salt; 1 - 2 pinches ground black pepper; 200 g sashimi grade tuna; 1 egg yolk; micro basil; edible flowers

4.3 4 évaluations

Préparation 5min

Total 30min

16 pieces

Ingrédients

bread loaf of choice, thinly sliced (approx. 5 mm thick)
1
extra virgin olive oil plus extra to brush
5 tsp
fresh flat-leaf parsley leaves only
10 sprigs
eschalot cut into halves
1
garlic clove
1
cornichons
4
caper berries rinsed, drained and stalks removed
1 tbsp
wholegrain mustard
2 tsp
soy sauce
2 tsp
smoked paprika
½ tsp
freshly squeezed lemon juice
2 tsp
sea salt plus extra to season
1 - 2 pinches
ground black pepper plus extra to season
1 - 2 pinches
sashimi grade tuna cut into pieces (3 x 4 cm) and frozen for at least 45 minutes
200 g
egg yolk
1
micro basil to serve
edible flowers to serve