Bluefin tuna carpaccio - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Bluefin tuna carpaccio . Finger foods, Cold
Ingredients
- Saku red tuna piece 0.4 kg
- Extra virgin olive oil 0.05 l
- Chives 50.0 g
- Fresh Black Truffle 10.0 g
- Salt flakes 8.0 g
- Bouquetiere of fresh vegetables 5.0 ud
- French vinaigrette 0.05 l
- Curly endive 0.5 ud
- Purple curly endive 0.5 ud
- Oakleaf lettuce 0.5 ud
- Red chicory 0.5 ud
- Rocket 50.0 g
- Watercress 125.0 g
- Radish 0.125 kg
- Cherry tomato 0.25 kg
- Extra virgin olive oil 0.04 l
- Red wine vinegar 0.006 l
- Dijon mustard 4.0 g
- Table salt 0.2 g
- Ground white pepper 0.1 g
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