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
- Chop the tuna into very small pieces and set aside.
- In a bowl, mix the oil and mustard.
- Add the capers, gherkins, spring onions, Lea & Perrins sauce, Tabasco, pepper and salt. Mix well.
- Carefully add the tuna and set aside in the fridge.
- Prepare the lobster cream, according to the manufacturer’s instructions, so that it is slightly thickened and leave to cool.
- 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.
- Carefully remove the ring and serve with the cold lobster cream.