Tuna tartare

Recipe to enjoy with CRUZ White

2 pers.

15 mins.

Easy

Preparation

In a salad bowl, mix together the olive oil, balsamic vinegar, lemon juice and herbs. Season with salt & pepper
Use a sharp knife (non-serrated) to cut the tuna fillet into small cubes and then mix with the vinaigrette in the salad bowl.
On each plate, use a 2 cm-high cylinder to shape the tuna-vinaigrette mixture. Chill in the refrigerator for about an hour.
When ready to serve, top each tartare with an egg yolk and 1 tbsp of capers.
Serve with a green salad of lamb’s lettuce or rocket.

Ingredients