Tuna Tartar and Truffle Bites
Jl. Pantai Batu Mejan Gang La Brisa Echo Beach, Canggu 80361 Indonesia
There are basically two theories, and in both, meat is its main ingredient. The first hypothesis affirms that it is a dish originating in central Asia, where the well-known tribe of the Tartars seasoned and placed the meat between the saddle and the horse’s back, to bleed it and later eat it macerated. The other theory states that it comes from French Polynesia, where it is common to consume raw meat and that it became popular in hotels of French origin at the beginning of the 20th century.
Ingredients
240 gr Tuna fresh loin
200 gr Mediterranean roasted salad
20 gr Soy sauce UsuKuchi
30 gr Ponzu sauce
30 gr Sesame oil
20 gr Extra olive oil Borges
20 gr Truffle oil
20 gr Truffle mayonaisse
90 gr Sourdough slices
10 gr Chives
5 gr Micro Basil
4 gr Sesame seeds
2 gr Shichimi Togarashi
FOR MEDITERRANEAN ROASTED SALAD:
200 gr Red pepper
150 gr Eggplant
30 gr Wakame salad
15 gr Sun dry tomato
20 gr Extra olive oil
6 gr Green tabasco
10 gr Perrins sauce
4 gr Salt
2 gr Black pepper
FOR TRUFFLE MAYONAISE:
20 gr Japan Mayonaisse
2 gr Truffle oil
Direction
FOR MEDITERRANEAN ROASTED SALAD:
FOR TRUFFLE MAYONAISE:
Serves
Chef's Tip
When we roast peppers or other vegetables, we usually get water from the vegetables that lose as a result of cooking. I personally love it, I see it directly or I use it to align other dishes, I recommend that you try it.
The Chef
