15 October 2016

Tuna tartar with rhubarb

Main courses

This is a light and fresh recipe, easy to make, and rhubarb brings an original sweet and sour touch…

 

For 4 guests

  • 4 tuna steaks
  • 2 limes
  • 1/2 lemon
  • 6 to 8 tbsp of olive oil
  • Chive
  • Dill
  • Chervil
  • Salt
  • Pepper
  • 1/2 to 1 stick rhubarb
  • 1 tsp of sugar
  • 1 tsp of Maggi®

In a bowl, mix the juice of half a lemon and two limes, olive oil, salt, pepper, and Maggi®. Then add chopped chives, chervil and dill. Set aside.

Cut the rhubarb into very small pieces, and sauté them very briefly in a frying-pan with olive oil and the sugar. The rhubarb must remain crisp, a long cooking would turn it into compote.Cut the tuna steaks into small cubes. Just before serving, mix the tuna and the marinade.

For presentation, use a pastry ring; fill it with the tuna halfway, insert a teaspoon of caramelized rhubarb and then end with tuna again. Garnish with chervil.

Serve immediately with toasted bread and salted butter.

You can also serve the rhubarb apart.

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