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Tuna Tartar With Creme Fraiche And Beluga Caviar

chef.alexande's picture
  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

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.

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
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1479 Calories from Fat 529

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 4.2 g20.8%

Trans Fat 0 g

Cholesterol 833.3 mg277.8%

Sodium 4846.4 mg201.9%

Total Carbohydrates 100 g33.4%

Dietary Fiber 19 g75.8%

Sugars 45.7 g

Protein 151 g302.5%

Vitamin A 87.4% Vitamin C 113.7%

Calcium 83.2% Iron 180.3%

*Based on a 2000 Calorie diet

Tuna Tartar With Creme Fraiche And Beluga Caviar Recipe