Tuna Tartare, Cal Pep Style | David’s Kitchen
Tuna tartare should taste first of tuna. Keep it cold, cut it cleanly and use the seasoning to sharpen the fish rather than disguise it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at algulin.com.
Ingredients
- 700 gr Tuna steak
- 3 tablespoons olive oil
- 3 tablespoons soy
- 1/2 teaspoon mustard
- 1 teaspoon little balsamic vinegar
- 150g red onion or mild onion, finely chopped
- 2 tablespoons parsley, finely chopped
- Ground black pepper
- 100 g of soybean.
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