Bluefin tuna tartare on cream of buffalo mozzarella and dehydrated capers | Luigi Pomata | Chef Reci
Luigi Pomata's recipe: Tartare of bluefin tuna on cream of buffalo mozzarella and dehydrated capers
Ingredients
- 400 g of bluefin tuna filet
- 200 g buffalo mozzarella cheese
- 30 g dehydrated capers
- 1 lemon
- Oil, salt, pepper to taste
- Herbs for decoration
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