Tuna tartare with tomato cream

90 min


90 persons




0 / 5 (0 votes)


Borges - Tuna tartar


  • 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

  1. Step 1

    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.

Login required

or with your email address

There has ben an error please try again later