Chop the tuna with a knife. Chop the onion and the capers to mix with the tuna. Add the soy sauce, lemon juice, mustard, wasabi paste and a dash of olive oil. Let it marinate for one hour in a well-sealed container.
Sauté the peeled and chopped onion in a little olive oil for ten minutes. Add the minced garlic clove and allow it to cook for a few more minutes. Add the grated tomatoes and sauté for ten minutes. Puree the tomato mixture with the water, a little salt and pepper. Run it through the colander to make a fine cream. Puree again, adding the olive oil for emulsification.
On a plate, spread a base of tomato cream and add a good portion of tuna tartar on top. Add the egg yolk when serving and top with sesame seeds.
Recipes
Tuna tartare with tomato cream
Ingredients
- 400 g (15 oz) tuna with skin and bones removed
- Half spring onion
- A handful of capers
- A dash of soy sauce
- One tablespoon of old-fashioned mustard
- A pinch of wasabi
- A few drops of lemon juice
- Fresh chives
- One egg yolk
- Extra virgin olive oil
- Toasted sesame seeds
- For the tomato cream:
- 500 g (17.05 oz) ripe tomatoes
- One onion
- One clove of garlic
- 50 g (1.7 oz) bread crumbs
- 50 ml (1,69 US fl oz) olive oil
- 100 ml (3,38 US fl oz) water
- Salt
Step by step
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Step 1