Today we will talk about tartare. No, not about the sauce of the same name, but about the dish or, rather, the way of serving the product without heat treatment.
With the history of the dish, everything is much more complicated. Here the versions differ. From the appearance of the fierce descendants of Genghis Khan from the abyss of the kingdom of Hades (tartar) and a march through the desert Tatar riders with raw meat under their saddles before the legend of the origin of tartar without participation nomads. In this legend, the main role went to the French with their sauce.
Tartare can be made from anything - fruits, fish, meat, vegetables and seafood. The main rule in cooking is the choice of quality raw materials.
Ingredients:
- Tuna - 100 grams
- Avocado - 1 pc.
- Ginger - 0.5 tsp
- Chili pepper - 1 pinch
- Soy sauce - 2 tablespoons
- Olive oil - 2 tablespoons
- Lime - 1 pc.
- Sun-dried tomatoes - 2 tablespoons
- Sesame seeds - 1 tsp
- Green onions - 1 pc.
- Cilantro greens to taste
Course of action:
I prepare the necessary products for making tuna tartare. I lightly fry the sesame seeds in a dry frying pan until a nutty smell appears.
I defrost the tuna fillet and dry it with a paper towel.
I cut the fish into 1x1 cm cubes.
It is not necessary to marinate the tuna for a long time, so I add the marinade just before serving. To do this, I rub a little ginger root.
Pour in olive oil, soy sauce, juice of half a lime. I pour in finely chopped green onions and sesame seeds. I stir.
Peel the avocado and mash with a fork in mashed potatoes. I add the juice from the remaining half of the lime, finely chopped sun-dried tomatoes, a pinch of chili pepper and salt.
You will need a serving ring to decorate the dish. I set it in the center of the plate and spread the mass of avocado and sun-dried tomatoes.
I lay out the fish on top and decorate with a slice of lime, finely chopped green onions and cilantro.
If desired, the tartare can be additionally poured with olive oil and served with Borodino bread croutons.
The dish makes an impression. In my opinion, using tuna in tartare is the best use for it.
Bon Appetit!
Author: Elena Gapkalova
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