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Savoury Verrines - Tuna Tartare

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




  • 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


Grapefruit infusion



  • 10 bread wafers
  • Sorrel leaf
  • Pansy flower
  • Anise leaf




  1. Finely dice the tuna. Set aside in the refrigerator.
  2. Sautee (stir-fry) the cauliflower in Roasted Butter, remove from the heat, then set aside in the refrigerator.
  3. Mix the tuna and cauliflower together with the olive oil, and season with fleur de sel and Timut pepper.
  4. Add the chopped kumquat. Stir well.
  5. Add the balsamic vinegar and black sesame seeds


Grapefruit Infusion

  1. Mix all of the ingredients together. Infuse in the refrigerator for 2-3 hours or overnight.
  2. Pass through a conical sieve.
  3. Whip the infused Sculpture and add to a piping bag fitted with a round nozzle



  1. Pour 40g of tuna tartare into a glass.
  2. Place the bread wafer and pipe in the Sculpture.
  3. Garnish with the leaves and flowers.