Tuna tartare



  • 60g tuna
  • 50g fig
  • 350ml cream
  • 60g horseradish
  • 10g sun-dried tomatoes
  • yuzu sauce
  • pumpkin seeds
  • lemon zest
  • salt
  • garlic oil
  • cress peas

Cook the horseradish sauce:

Grate the horseradish, mix it with cream and salt. Let the sauce infuse for an hour and then filter. Beat

the mixture up.

Cook the dish:

Put the horseradish sauce on the plate, add finely cut tuna, sun-dried tomatoes and figs, spray the meal with

garlic oil and yuzu sauce. Decorate with cress peas, pumpkin seeds and boiled lemon zest.

The dish is ready. Bon appétit!

Recipe: Giacomo Lombardi, Uilliam Lamberti.

Tags: fish


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