Fresh Tuna Tartare | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Preparation Method | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Chop together and mix the first group of ingredients. Salt and pepper to taste. Brush the bread slices with olive oil and dry them in 180 C oven until golden. Rinse, dry and deep fry capers in oil heated to 150 C until they stop sizzling. Drain capers on paper towels to remove excess oil. Dress mesclun with olive oil and lemon juice. Arrange bread, tuna tartare and salad on a plate. Finish with pickled vegetables blended with olive oil. |
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