A decadent light starter. I prepare this dish regularly for friends and family and I play a bit with the ingredients to make it a bit different each time.
Will start the recipe with the ‘normal’ dish and will end with some variations in case you want to play with the ingredients. A big benefit is that the preparation can be done in advance, only the baking of the shrimps and plating has to be done just before serving this dish. If you want the shrimps to be cold you can also bake them in advance, but I like the shrimps lukewarm at this dish, so I prepare them just before serving.
Ingredients (for 4 persons)
- Tuna 250 gr. sashimi quality.
- Lamb’s lettuce
- 12 shrimps
- 1 or 2 garlic cloves
- 2 egg yolks
- 1 hard boiled egg
- 8 cherry tomatoes
- 2 pickles
- Worcestershire sauce
- Lemon juice
- Olive oil
Finely chop the tuna. I remove the harder pieces (if there are).
Finely chop one pickle, the shallot, the capers and the chives. Add these ingredients to the chopped tuna and add an egg yolk to it. Mix this and add salt, pepper, chives, tabasco and Worcestershire sauce to the tartare. Add as you like. I like it a bit spicy therefor I add a bit more tabasco, but for the first time do not over use it. Can always add more later if necessary.
Clean the shrimps. Remove the heads and shells and make sure to remove the intestine (black string visible under the back). If possible remove it while removing the head, otherwise cut the back open and remove gently.
Make a dressing / mayonnaise: Mix the mustard, egg yolk and a bit of lemon juice. Stir this till a light substance exists. Add bit by bit olive oil to it, and stir till the olive oil is dissolved. If you want to make a mayonnaise add more olive oil, if you want a dressing (normally what I use), do not add too much oil. I only use a little of the dressing, so I do not to make too much. When the dressing is creamy as desired add pepper to it.
This part I prepare in the afternoon. Cover the bowl with tuna with foil and place it in the refrigerator. Place the cleaned shrimps in a bowl and cover them also with foil and place them in the refrigerator as well, and place the prepared mayonnaise/ dressing in the refrigerator. Finish this dish when serving.
Half hour before eating this dish: Remove the tartare out of the refrigerator and finish the dish.
Chop the parsley and chop the boiled egg yolk.
Bake the shrimps in oil and garlic. The shrimps becomes pink / brown, turn them and remove them from the heat.
Place the lamb’s lettuce on a plate, add the tuna tartare over it / between it. Add some basil over the lettuce or tuna. Cover the tuna with the chopped boiled egg yolk. Add the tomato and the pickle on the plate and cover everything with a bit of the pepper mayonnaise / dressing. Add the baked shrimps on the plate and serve it.
Add larger tomatoes. Scoop the tomato and insert tuna tartare inside the tomato.
Make a vanilla oil dressing. Split a stick of vanilla, remove the vanilla and add both in olive oil. Use the vanilla oil instead of the pepper mayonnaise or use both.
Preheat the oven to 90 degrees Celsius. Remove the skin of the tomatoes, cover the tomatoes with vanilla oil and bake them in the oven for 15 minutes.
Add the egg white of the boiled egg through the tartare.
Use langoustine instead of shrimps. Makes it even more delicate / decadent.
Drink a white Bourgogne with this dish. A Rully is great when adding vanilla oil to the dish.
Also a Sauvignon Blanc is a good alternative for this dish or a Sancerre.