Recipe Catalog
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Tuna tartare with Thai mango is a refined dish of Pan-Asian cuisine that captivates with its freshness and harmony of flavors. The tender tuna meat combined with juicy Thai mango creates a unique sweet-salty composition, complemented by the light spiciness of red onion and aromatic cilantro. Soy sauce and olive oil add depth to the dish, while crispy slices of grain bread create a contrast of textures. Garnished with cherry tomatoes and physalis, this tartare not only delights the palate but also looks like a true work of art. The origins of this dish are linked to modern gastronomy, which combines traditional Asian techniques with Western presentation trends. It is served as an elegant appetizer, perfectly suited for exquisite dinners and gastronomic journeys.
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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.
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Muksun tartare with beet puree and Thai lime sorbet is a harmony of flavors embodied in European cuisine. The tender, slightly oily muksun fillet diced into small cubes combines with the piquancy of capers, onion, and oyster sauce to create a rich depth of flavor. The creamy beet puree made with spices and orange and lemon juice adds a sweet tang that complements the fish. The final touch is a refreshing Thai lime sorbet that adds citrus lightness and refreshes the dish's palette. This exquisite recipe is a true gastronomic masterpiece perfect for fine dinners, restaurant service, and gourmets who appreciate the subtle interplay of flavors and textures.
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Hawaiian tuna tartare, or Ahi poke, is one of the most iconic dishes of Hawaiian cuisine, combining the freshness of the ocean with the richness of local ingredients. This recipe originates from the traditional way Hawaiians prepare fresh catch by cutting it into cubes and seasoning it with seaweed and spices. The taste of Ahi poke is a harmony of tender tuna, the spiciness of onion and green onion, the depth of sesame oil flavor, and the light crunchiness of chuka salad. This dish is perfect for a light dinner or as an appetizer served with rice or crackers. It provides a sensation of freshness, richness, and lightness at once, creating an ideal balance of textures and aromas that transport you to the sunny beaches of Hawaii.
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15
Tuna tartare with guacamole is an exquisite dish of French cuisine that combines the freshness and tenderness of fish with the rich, velvety taste of avocado. This recipe is inspired by the tradition of French tartares, where raw ingredients reveal their true flavors. Tender pieces of tuna are marinated in a fragrant mix of soy sauce, olive oil, and citrus, acquiring subtle Eastern notes. The guacamole, with lime juice and cilantro, adds zest and freshness. The composition is complemented by crispy Borodinsky bread, which brings textural variety. The dish is perfect for a refined aperitif or light dinner, impressing with its harmony of flavors and elegant presentation.
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Tuna tartare with ginger-honey sauce and sesame seeds is an exquisite dish of French cuisine that combines freshness and spiciness. The origins of tartare trace back to European traditions of consuming raw fish and meat, emphasizing the natural taste of ingredients. In this version, tender wild tuna fillet is thinly sliced and mixed with quail eggs, creating a velvety texture. The ginger-honey sauce adds a light sweetness and spiciness to the dish, while sesame oil contributes nutty notes. Lime juice refreshes the palate, and cilantro and scallions highlight the complexity of flavors. This tartare is perfect as an appetizer at formal receptions; its presentation in a metal mold preserves aesthetics while garnishing with sesame adds elegance. It is not just a dish but a harmony of flavors that captivates from the first bite.
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Tuna tartare with avocado and cherry tomatoes is an elegant dish of Italian cuisine that embodies freshness and sophistication. Its roots lie in the tradition of raw gastronomy, where the quality of ingredients plays a crucial role. The tender tuna fillet harmonizes with the creamy texture of avocado, complemented by the acidity of lemon juice. The light spiciness of capers and shallots highlights the depth of flavor, while juicy cherry tomatoes add bright notes of freshness. A dressing made from Dijon mustard, olive oil, and soy sauce unites all elements into an exquisite symphony of tastes. Serving it through a culinary ring makes the tartare not only a gastronomic pleasure but also a visual delight. This dish is perfect for both a light dinner and a festive table, showcasing the art of Italian gastronomy in all its glory.
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Tuna tartare with watermelon is an exquisite blend of freshness and spiciness, embodying refined taste and harmony. Originating from Italian cuisine, this dish combines the tenderness of tuna with the juicy sweetness of watermelon, creating a stunning contrast of textures and shades. A marinade of citrus juice, ginger, and soy sauce adds subtle spice to the fish, while a mix of seven spices deepens the flavor. Fresh mint and green onions complete the composition, highlighting the dish's summery lightness. Perfect for serving in chilled glasses, this tartare refreshes on hot days and makes an elegant appetizer for a dinner party. It impresses with its uniqueness, sophistication, and balance, turning simple ingredients into true gastronomic poetry.
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Tuna tartare in avocado is a refined dish of European cuisine that embodies the harmony of freshness and tenderness. The roots of this recipe trace back to French gastronomy traditions, where simplicity and the richness of natural flavors are valued. Tender pieces of tuna are mixed with truffle mayonnaise and refreshing lime juice, creating a sophisticated taste with light nutty and citrus notes. The addition of kiwi gives the dish a subtle sweet tanginess, while the avocado wrap makes the texture particularly velvety. The final touch is red caviar, which adds brightness and depth to the flavor. This tartare is perfect as an elegant appetizer for a festive dinner, highlighting the chef's culinary mastery and awakening the appetite with its sophistication.
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Tuna tartare with tomatoes and capers is a refined dish of French cuisine that combines the freshness of seafood and the spiciness of Mediterranean ingredients. Tartare originally emerged as a way to enjoy the natural flavor of raw meat, but in modern culinary art, it has become synonymous with lightness and sophistication. Tender tuna meat, carefully diced, harmonizes with juicy tomatoes, sharp onions, and tangy capers. Dressed with sesame oil and seasoned with salt and black pepper, this tartare acquires a layered taste where light sweetness, mild saltiness, and delicate spiciness blend together. The dish is perfect as an appetizer before the main dinner and can be served on crispy toasts or with chilled white wine that highlights the freshness of the tuna.
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15
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.
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Tuna tartare with avocado is a refined dish of Italian cuisine that combines the freshness of seafood with the delicate texture of fruits. The origin of tartare is French gastronomy, but this version incorporates the best notes of Mediterranean flavor. Cold tuna fillet, juicy avocado, and sweet medlar create harmony in every spoonful, while a light dressing with dashi, lime, and truffle oil adds depth to the taste. Sesame and olive oils soften the textures, while cilantro adds fresh herbal notes. The dish is perfect for a light dinner or an exquisite appetizer. It is served chilled, garnished with greens and crispy sesame seeds for aesthetic appeal and flavor contrast.
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Recipe from chef Artem Khizhnyakov from the menu of the True Cost restaurant.
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The classic Thai dressing trio (fish sauce, lime juice and palm sugar) this time helps bring together green mango, bean sprouts, carrots and basil with mint. And the obligatory Asian touch - a little peanuts on top.
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Thai salad with mango and pineapples is a true celebration of flavors, combining the exotic sweetness of mango and pineapple, the freshness of iceberg lettuce and cucumbers, along with the spicy notes of plum sauce. This salad hails from Thai cuisine, known for its balance of sweet, sour, salty, and spicy. Juicy bell peppers and cherry tomatoes complement the composition, while sesame seeds add a refined nutty aroma to the dish. Thais love to serve such salads as a refreshing side to spicy meat dishes but it also works wonderfully as a light standalone meal. Drizzled with olive oil and plum sauce, this salad will surprise you with its harmony of flavors and rich texture, making every bite truly unforgettable.
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