Tuna tartare with balsamic sauce
2 servings
30 minutes
Tuna tartare with balsamic sauce is an exquisite dish of French cuisine that embodies sophistication and simplicity. Its roots trace back to raw food traditions where the freshness of ingredients plays a key role. Juicy tuna complemented by crunchy celery, aromatic onion, and tangy capers creates a harmony of flavors. The light acidity of lemon juice highlights the fish's natural sweetness while the balsamic sauce adds depth and velvetiness. The tartare is elegantly presented, garnished with sauce and lemon, and soy sauce allows for adjusting the flavor intensity. It's the perfect dish for gourmets who appreciate subtle gastronomic combinations.
1
Chop all the ingredients into small cubes.
- Tuna: 1 piece
- Celery: to taste
- Spring onion: to taste
- Red onion: 1 piece
- Pickled capers: to taste
2
Add pepper. Squeeze the lemon juice.
- Ground black pepper: to taste
- Freshly squeezed lemon juice: to taste
3
Use molds to shape the tartare on the plate, decorate with balsamic sauce. Add a slice of lemon.
- Balsamic glaze: to taste
- Freshly squeezed lemon juice: to taste
4
Separately, when serving, place the soy sauce.
- Soy sauce: to taste