in

Tuna Mango Tartare

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 244 kcal

Ingredients
 

  • 200 g Fresh tuna
  • 100 g Sheep milk 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

Instructions
 

  • 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 😉

Nutrition

Serving: 100gCalories: 244kcalCarbohydrates: 0.3gProtein: 19.6gFat: 18.4g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Cherry and Almond Cake

Beef Rump Steaks in Sea Buckthorn Pepper Marinade