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

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Schwierigkeitsgrad einfach

Arbeitszeit 5 Min

Gesamtzeit 30 Min

Portionen 16 pieces

Zutaten

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

Nährwerte: pro 1 piece
Brennwert: 101.7 kcal / 427.2 kJ
Eiweiß: 6.2 g
Fett: 3 g
Kohlenhydrate: 11.8 g
Ballaststoffe: 1.3 g
gesättigte Fettsäuren: 0.5 g
Natrium: 242.7 mg