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Tuna and shrimp tartare, diced strawberries, cilantro and peppercorn on croutons

Salted, Gluten free, Brunch

A delicious and fresh dish for summer.  Yellowfin tuna tartar enhanced with shrimp, strawberries and coriander.

Ingredients

Recipe for 12 tapas

Tartar

450 Gr
Yellowfin tuna
150 Gr
Matane shrimps
2 Unit(s)
Shallot
4 Unit(s)
Strawberry
2 Unit(s)
Lime
10 Sprig(s)
Fresh cilantro
1 Dash
Chili paste (sriracha)

Crostinis

1 Unit(s)
Baguette
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Preparation

    Cut the tuna, strawberries and shrimp into small cubes (5mm).  Finely dice the shallot and cilantro.  Zest and then juice the limes.

  • Crostinis

    Slice the baguette into slices as thin as possible.  Lay them out on a baking sheet and drizzle with olive oil, salt and pepper.  Cook for roughly 8 minutes in the oven.

  • Tartar

    In a mixing bowl, combine all of the ingredients and drizzle with a bit of olive oil and sprinkle with salt to taste.  Combine well and serve immediately.

The easiest way to make nice slices of baguette is to freeze it, and then cut it when partially thawed.

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