Tuna tartare

Ingredients for 4 servings:

• 700 g raw tuna (sushi quality)
• 3 shallots
• 2 garlic cloves
• ½ chili pepper(s)
• ½ lime(s)
• 50 ml soy sauce, light
• 50 ml olive oil
• ½ bunch coriander leaves
• 1 cup crème fraîche
• 1 tbsp wasabi paste
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

super tasty, easy to make – a great alternative to classic tartar

First, place the tuna in the freezer for 30 minutes – it will be easier to slice afterward. Meanwhile, peel and finely dice the shallots and garlic, then blanch them in boiling water (this works best if you place the shallots and garlic in a fine sieve while boiling water), drain, and let cool. Rinse and dry the lime in hot water. Finely grate the zest and squeeze out the juice. Halve the chili pepper, remove the seeds, and finely chop. Cut the tuna fillet into very small cubes and place in a chilled bowl. Mix everything together except for the crème fraîche, wasabi paste, and cilantro leaves, and add to the diced tuna. Season generously with salt and pepper. Then set aside a few cilantro leaves, wash the rest, dry it, finely chop it, and mix it into the tartar. Mix the crème fraîche with the wasabi paste (be careful to start with a little—the wasabi paste is very spicy) and then serve this cream with the tuna tartar in a separate bowl. The tuna tartar can be prepared ahead of time, but it tastes even better if you let it sit in the refrigerator for a few hours.