SPICY TUNA TARTARE
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Ingredients For the tartare
For the spicy soy sauce
To serve
• 21 ounces (600 g) fresh,
• 3 serrano chili peppers
• Banana leaves for
sushi-grade tuna
• 1 teaspoon corn oil
• 3 tablespoons olive oil
• 1 tablespoon ginger, chopped
• 2 tablespoons sesame oil
• ½ cup soy sauce
• 2 tablespoons red onion,
• 3 tablespoons lime juice
minced
decoration • 1 cucumber, cut in fine half moons • 4 wonton leaves • Oil for frying
• ½ garlic clove, minced
• 1 avocado
• 1 lemon for juice and zest
• Microgreens and edible
• 1 sprig of cilantro,
flowers (optional)
finely chopped
Directions Tartare Cut the tuna in ½ inch cubes. Add two tablespoons olive oil, sesame oil, minced onion and garlic, grated lemon zest, and two tablespoons of freshly squeezed lemon juice. Blend thoroughly and add half a sprig of finely chopped cilantro. Season with salt and pepper. Spicy soy sauce Slice serrano chili peppers and sauté with the minced ginger, the soy sauce, and the lime juice using a little bit of oil. Reserve. To serve Cut a banana leaf in 4 long strips for decoration and place them at the bottom of the plate. Place the sliced cucumber on top and serve the tartare on top of these (in the picture, we use a small mold to achieve the shape). Fry the wonton leaves, decorate with avocado segments and the sprouts. Serve with the fried wontons and the spicy soy sauce on the side.
