TUNA TARTARE WITH LOBSTER CREAM, AVOCADO AND SPHERIKA HERRING PEARLS

INGREDIENTS

  • 400g bluefin tuna loin
  • 1 jar of lobster cream
  • 1 avocado
  • 100g spring onion cut into small squares
  • 1 tablespoon of capers
  • 12 gherkins
  • 1 teaspoon of old mustard
  • 3 tablespoons of extra virgin olive oil
  • A dash of Lea & Perrins Sauce
  • A dash of Tabasco
  • A pinch of salt
  • Ground pepper
  • 50g jar of Spherika herring pearls

PREPARATION

  1. Chop the tuna into very small pieces and set aside.
  2. In a bowl, mix the oil and mustard.
  3. Add the capers, gherkins, spring onions, Lea & Perrins sauce, Tabasco, pepper and salt. Mix well.
  4. Carefully add the tuna and set aside in the fridge.
  5. Prepare the lobster cream, according to the manufacturer’s instructions, so that it is slightly thickened and leave to cool.
  6. Serve with a ring, placing a bed of avocado cut into small pieces. Add the tuna tartar. Top with a spoonful of Spherika herring pearls.
  7. Carefully remove the ring and serve with the cold lobster cream.
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