John Myers
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Tatar Tonnato with Parmesan Talers
The perfect tatar tonnato with parmesan talers recipe with a picture and simple step-by-step instructions.
For the tartare:
- 400 g Beef fillet
- 3 Pc. Egg yolk
- 6 Pc. Cucumbers small
- 3 Pc. Shallots
- 6 Splash Worcester sauce
- 1 Msp Lemon zest
- Salt pepper
- 0,5 tsp Cognac
- 0,5 tsp Mustard
- 1 tbsp Safflower oil
- Chilli threads for the garnish
For the tuna sauce:
- 3 Pc. Egg yolk
- 100 ml Safflower oil
- 120 g Tuna fillet
- 45 g Capers
- 15 g Anchovies
- 1 tsp Mustard
- Salt pepper
- Paprika powder for the garnish
For the Parmesan thalers:
- 80 g Freshly grated Parmesan
- 1 Msp Rosemary
- 1 Msp Thyme
- 1 Msp Marjoram
Also:
- 15 Discs White bread
- 5 tsp Cold pressed olive oil
- Cut the beef fillet into small cubes. Finely chop the cucumber and shallots. Add the egg yolk, Worchster sauce, cognac, mustard, safflower oil, lemon zest and salt and pepper. Mix everything well. Then serve the tartare in a small ring.
- Mix the grated Parmesan cheese with the spices, then sprinkle the tartar ring size on baking paper and bake in the oven at 180 degrees for 5-7 minutes. After baking, cut in half with a knife while it is warm, otherwise it will break. Place half under the tartare, the other half in the middle of the tartare and garnish with chilli threads.
- Finely puree the tuna fillets, capers, anchovies, mustard, salt and pepper with a hand blender. Fold in the 3 egg yolks and safflower oil.
- Pass the tuna mixture through a fine sieve, put a few dots on the plate as decoration for each person. Each person receives a bowl of tuna sauce, which is sprinkled with paprika powder.
- Cut out the white bread with the tartar ring, drizzle each slice with olive oil and toast in the pan on both sides until golden yellow. Then serve on the plate.
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