Tuna Tartar With Creme Fraiche And Beluga Caviar Recipe
Ingredients
| 12 ounces fresh yellowfin tuna, diced 1/2 inch | ||
| Soy sauce | 1 Tablespoon | |
| 1/2 teaspoon powdered wasabi , mixed with 2 tablespoons water | ||
| Cilantro | 1 Teaspoon, chopped | |
| Snipped chives | 1 Teaspoon | |
| 4 quail eggs (available in specialty food shops) | ||
| 1 cup creme fraiche or sour cream | ||
| 2 ounces beluga caviar | ||
| 1 cup chervil sprigs | ||
| 1/2 cup sun-dried tomato oil (optional) | ||
| 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.
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.
Chef
