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tuna tartare, beetroot, onions, green apple |


Classic tuna tartare recipe, colourful and fresh.


Recipe for 12 Tapas


360 Gr
Yellowfin tuna
1 Unit(s)
Green apple
1 Unit(s)
75 Gr
French shallot
12 Sprig(s)
30 Ml
Olive oil
1 Tsp
30 Gr
6 Sprig(s)
Fresh cilantro
100 Gr
Red beets
100 Gr
Yellow beet
100 Ml
Rice vinegar
3 Clove(s)
50 Gr
100 Ml


24 Thin slice(s)
30 Gr
Fried oignons
  • Salt and pepper
 Tuna tartare, Beetroot, Onions, Green Apple |

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Tartare

    Finely chop the shallots and the chives, dice the apple, add a bit of lemon juice to it, pick the leaves of half of the cilantro and chop the rest, chop the capers, zest the limes then squizze them, slice the bread in croutons, slice the beets, crush the garlic and dice your tuna.

    In a bowl, add tuna, chive, cilantro, capers, apple, lime zest, mix and put aside in the fridge.

    In a pot, bring to a boil water, vinegar cilantro leaves, garlic and sugar. Split the liquid in two bowls. Add the red beets in one and the yellow one in the other one. Cover with saran wrap and put aside to cool down at room temperature. Once cooled down, rince and put aside in the fridge.

    On a pastry tray, place the croutons, add a bit of oil, salt and pepper and bake for 10 minutes.

    Season the tuna with tabasco, salt, lime juice and olive oil.

    When ready to serve start with the tuna in the bottom of your plate, add 2 croutons on top. Add the beets. More croutons. Some olive oil and enjoy!

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