Thai-style tuna tartare by Jeremy Uryuti
1 serving
30 minutes
Tuna tartare in Thai style by Jérémie Uruiti is an exquisite blend of freshness and rich flavor. French cuisine's elegance meets Thai accents, creating a dish with a unique character. Tender tuna fillet infused with lemon juice and caper aroma is harmoniously complemented by the spiciness of shallots and the delicate saltiness of Parmesan. A light touch of olive oil enhances the natural flavor nuances, while fresh basil adds brightness and freshness to the dish. This tartare is an ideal appetizer for connoisseurs of refined gastronomy. Its presentation is a true work of art that awakens appetite and delight. It pairs wonderfully with chilled white wine or a light sparkling drink, emphasizing the festive moment.
1
Clean, rinse, and chop the shallot into small cubes. Slice the capers into rings. Cut the tuna into small cubes. Grate the parmesan on a fine grater.
- Shallot: 6 g
- Caper berries (with stem): 15 g
- Tuna fillet (loin): 80 g
- Parmesan (Parmigiano Reggiano): 20 g
2
Put all ingredients in a bowl. Add salt, pepper, olive oil, and mix.
- Olive oil: 10 ml
- Lemon juice: 20 ml
3
Arrange the tartare on a plate like in the photo, garnish with fresh basil, slices of parmesan, and drizzle with olive oil.
- Basil: 2 g
- Parmesan (Parmigiano Reggiano): 20 g
- Olive oil: 10 ml