Tuna tartar with rhubarb

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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