Savoury Verrines - Tuna Tartare
Original recipes by Sébastien Faré, Executive Chef at La Maison de l’Excellence Savencia®
Servings: 3 recipes each makes 10 glasses
Keywords: Tuna Tartare
Ingredients
Filling
- 300g tuna
- 60g cauliflower tops
- 10g Roasted Butter
- 30g olive oil
- 30g candied kumquat, chopped
- 25g balsamic vinegar
- 5g black sesame seeds
- Fleur de sel
- Timut pepper
- Zest of a ½ a grapefruit
- 250gm Sculpture Cream
- Timut pepper
- Salt
- Sugar
Assembly
- 10 bread wafers
- Sorrel leaf
- Pansy flower
- Anise leaf
Procedure
Filling
- Finely dice the tuna. Set aside in the refrigerator.
- Sautee (stir-fry) the cauliflower in Roasted Butter, remove from the heat, then set aside in the refrigerator.
- Mix the tuna and cauliflower together with the olive oil, and season with fleur de sel and Timut pepper.
- Add the chopped kumquat. Stir well.
- Add the balsamic vinegar and black sesame seeds
Grapefruit Infusion
- Mix all of the ingredients together. Infuse in the refrigerator for 2-3 hours or overnight.
- Pass through a conical sieve.
- Whip the infused Sculpture and add to a piping bag fitted with a round nozzle
Assembly
- Pour 40 g of tuna tartare into a glass.
- Place the bread wafer and pipe in the Sculpture.
- Garnish with the leaves and flowers.