I love tartare! Vegetables, fish, meat, you name it and I'll have it and love it!
As soon as I saw the picture of this tartare on instagram, I couldn't help but try it and actually, since then, I made it already 4 more times. That's how divine it is!!
The recipe is from the well known Chef Ljubomir Stanisic and, here at home, each time I prepare it, is always received with a round of applause.
ingredients (serves 4 as a starter):
285g fresh tuna
1 raw (free range and very fresh) egg yolk
very small pinch of sea salt flakes
10g boiled egg white, finely chopped
5g boiled egg yolk, finely chopped
10g Avruga caviar
1g chives, finely snipped
10g horseradish, grated (I used creamed horseradish)
15g kisame (fresh wasabi) (I used wasabi paste)
3 tbsp soy sauce
method:
Using a sharp knife, chop the tuna into very small dice and place it in a serving bowl.
Top the tuna with the raw egg yolk and sprinkle with sea salt flakes.
Place all the remaining ingredients in little serving bowls.
To serve, mix all the ingredients with the tuna and the raw egg yolk and serve with toasted bread.
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Amo tudo o que é tártaro, seja de vegetais, peixe ou carne, é algo que está no top dos meus pratos preferidos!
Este tártaro de atum é uma receita magnífica do Chef Ljubomir Stanisic a qual, assim que vi a foto no instagram, não pude deixar de reproduzir em casa.
Na verdade, desde que o preparei a primeira vez, já o preparei mais 4 vezes depois disso, o que, a meu ver, é um excelente indicador do quão maravilhoso é.
Caso gostem de tártaro de peixe, não deixem de experimentar esta sugestão, pois é dos céus!
