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Tuna tartare on baby spinach

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Ingredients for 2 servings:

  • 300 g tuna (sushi quality)
  • 125 g baby spinach
  • 4 spring onions
  • 3 stalk(s) celery
  • ½ tsp garlic granules
  • ½ tsp onion granules
  • 1 tsp fish sauce
  • e.g. olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

For the spinach, combine a little water with the garlic and onion. Add the spinach and let it wilt. Then let it cool. Cut the tuna into very small cubes using a very sharp knife. Don’t mince it; we don’t want it to become mush. Slice the spring onions and celery into very fine rings and fold them into the tuna. Season with salt, pepper, and fish sauce. Place the tuna on top of the cold spinach and drizzle with a little olive oil. Tip: Serve with toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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