John Myers
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Tuna Fillet with Sweet Potato Patty
The perfect tuna fillet with sweet potato patty recipe with a picture and simple step-by-step instructions.
tuna
- 350 g Tuna fillet sushi quality
- Salt and pepper
- Rapeseed oil
sweet potato
- 200 g Sweet potato
- 150 g Carrots
- 0,5 tsp Salt
- 1 tsp African spice mix (Berbere)
- 1 Pc. Egg
- Oil
Caviar sauce and garnish
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Caviar
- 1 pinch Pepper
- 1 Pc. Tomato
- 1 cups Fresh cress
- 2 tsp Oak honey
tuna
- Cut the tuna fillet into cubes (about 70 g). Then roll in salt and pepper and fry very briefly on all sides in hot oil so that the middle remains raw.
Patty
- Wash, peel and finely grate the sweet potatoes and carrots. Then squeeze everything out firmly so that excess water drains off. Then add all the other ingredients, mix well and form small patties out of them and slowly fry until golden brown.
Caviar sauce and garnish
- For the caviar sauce, mix the crème fraîche and caviar and season with pepper. Cut out the stem of the tomatoes. Slightly scratch the skin and then briefly blanch in hot water, then soak in ice water and peel off the skin and dice the tomato fillets. Cut the cress from the mug and drizzle with oak honey.
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