Tuna tartare as a starter is always a pleasure for me to make and to eat. This tuna tartare with seared tuna and wasabi is delicious. If you make this tuna tartare, you won’t want any other because of the taste explosion of Tabasco.
Ingredients (4 persons)
- 500 gr. tuna (sashimi quality)
- 2 pickles
- 1 shallot
- Capers
- Tabasco
- worcestershiresauce
- chives
- 2 eggs
- Parsley
- pepper
- basil
- Optional wakame and wasabi
Prepare
Hard boil one of the two eggs and put it away to cool.
Cut the pickles, the shallot and a few capers very finely.
Chop some parsley and chives very fine as well.
Cut a straight piece of the tuna from which 8 slices can be cut later. Cut the rest of the fresh tuna into very small cubes.
Add 1 egg yolk, the shallot, the capers and the gherkin to the chopped tuna and mix well. Season with Worcestershire sauce, Tabasco, pepper and some salt. Then add the finely chopped chives and parsley.
Cut the hard-boiled egg into very small pieces and stir it into the tuna.
Fry the cut tuna on high heat on all sides. About 30-60 seconds per side depending on the thickness of the tuna. The tuna should remain raw on the inside. Remove the tuna from the pan and immediately place in foil in the fridge to cool.
Serve
Place the tuna tartare in a ring on the plate and gently press the tartare down. Place the slices of short fried tuna on the plate or against the tuna. Place some wakame and wasabi on the plate and a basil leaf on the tuna.
Serve with a Sancerre or a Sauvignon Blanc.
