You are here

Tuna Tartar With Creme Fraiche And Beluga Caviar

chef.alexande's picture
Ingredients
  Yellowfin tuna 12 Ounce, diced 1/2 inch (Fresh)
  Soy sauce 1 Tablespoon
  Wasabi powder 1⁄2 Teaspoon, mixed with 2 tablespoons water
  Water 2 Tablespoon
  Chopped cilantro 1 Teaspoon
  Snipped chives 1 Teaspoon
  Quail eggs 4 (Available In Specialty Food Shops)
  Creme fraiche/Sour cream 1 Cup (16 tbs)
  Beluga caviar 2 Ounce
  Chervil sprig 1 Cup (16 tbs)
  Sun dried tomato oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1)Take a bowl, combine together tuna, wasabi and water, cilantro, chives, salt, pepper and soy sauce.
2)Place non-stick pan on heat, crack open quail eggs into the pan and cook them sunny side up for 3 minutes.

SERVING
3)Take a serving plate, keep a ring mold of 3 ½ inch at the center of plate. Fill the mold with tuna mixture to the brim. Gently top with creme fraiche or sour cream. Remove ring.
4)Garnish with quail eggs, caviar and chervill sprigs.
5)Decorate serving plate with chervill sprigs and tomato oil.
6)Serve warm.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Caviar
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
4.241175
Average: 4.2 (17 votes)