John Myers
Tuna Mango Tartare
The perfect tuna mango tartare recipe with a picture and simple step-by-step instructions.
- 200 g Fresh tuna
- 100 g Sheep cheese
- 1 Pcs. Mature Fresh mango
- 1 pcs. Lemon
- 2 pcs Quail eggs
- 1 Glass Red caviar or trout caviar
- 1 Tablespoon Oliver oil
- Salt
- Pepper
- 4 Branches Fresh coriander
- 1 Pc. Small onion
- 1 toe Garlic
- Dice the tuna approx. 0.5 – 0 cm … in a bowl and squeeze the juice of a whole lemon, better 2 lemons … add it …. stir well, cover with cling film and leave for 1 hour Turn the fridge … 1-2 times in between. Here the tuna is cooked in acid (lemon).
- peel the mango with a peeler … cut one half into small cubes and the other half into sticks (see photo)
- Chop the onion … very fine! Cut (crumble) the sheep’s cheese into small cubes … the amount of sheep’s cheese should only be a maximum of 1/4 of the total. Chop the coriander …
- Cook the quail eggs for 5 minutes. chill, and peel … then cut each half in half.
- Remove the tuna from the acid … in a new bowl …. now heat some olive oil with a clove of garlic (crushed) (approx. 70-80 ° C) and add approx. 2 tablespoons of it to the tuna. Mix well.
- Now add the coriander, pepper, diced mango, diced sheep’s cheese, a pinch of salt (I usually use river salt flakes … it’s nice and mild) … mix everything gently.
- Place the mango strips briefly on kitchen paper … then on a plate as a base … arrange a little criss-cross.
- Now place the tartare on the mango strips using a small ring shape. Half of the quail egg on top and garnish with caviar …..
- A very tasty healthy starter …. 😉
- If you like it a little more hearty, you can also use herring fillets instead of tuna …. is also very tasty …. with a glass of Chabli ……. oi oi oi
- Have fun, enjoy your meal and a warm greeting from Olli the kitchen devil 😉
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