John Myers
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Tuna Tartare – White Tomato Foam – Pumpernickel Chip
The perfect tuna tartare – white tomato foam – pumpernickel chip recipe with a picture and simple step-by-step instructions.
For the tuna tartare:
- 600 g Fresh tuna
- 4 tbsp Olive oil
- 2 Pc. Shallots
- 1 Pc. Peperoncini
- 1 Pc. Fresh ginger
- 2 Pc. Tomatoes small
- 2 Pc. Lemongrass sticks
- 1 tbsp Lime juice
- 2 tsp Worcester sauce
- Fleur de sel
- Pepper from the grinder
- 2 tbsp Chives rings
For the white tomato foam:
- 400 g Tomatoes
- 1 Pc. Clove of garlic
- Salt
- Pepper
- 1 tsp Sugar
- 1 bunch Basil
- 1 tbsp White wine vinegar
- 4 leaf Gelatin white
For the pumpernickel chip:
- 2 disc Pumpernickel
- 1 Pc. Spring onion rod
- 1 Pc. Shallot
- Butter
- Milk
For the white tomato foam:
- Wash the tomatoes, cut them in half, remove the stalk and cut the tomatoes into large cubes. Peel and slice the garlic. Wash the basil, shake dry and pluck the leaves from the stems. Roughly chop the leaves. Put the tomatoes, garlic and basil in a saucepan. Also add white wine vinegar and sugar. Season the tomatoes with salt and pepper and finely puree everything with a hand blender. Then bring the pureed tomatoes to a boil. Take the pot off the stove.
- Line a sieve with a strainer cloth and hang it in a bowl. Pour the pureed and boiled tomato sauce into the sieve and drain into the bowl, preferably overnight. The drained tomato juice is then almost clear. To keep it that way, do not squeeze out the remaining tomato puree! Otherwise the effort was in vain. In this way, I made about 300 ml of clear tomato juice.
- Soak the gelatine in cold water the next day. Heat the tomato juice lukewarm and dissolve the dripping wet, soaked gelatine in the warm juice. Place the pot with the tomato juice and gelatine in a bowl full of ice water and stir the tomato juice with the whisk of the hand mixer until frothy for about 10 minutes. Season the mixture with salt and pepper, set aside.
For the pumpernickel chip:
- 2 Sauté slices of pumpernickel bread with very finely chopped leek and shallots in a pan with butter and puree with enough milk until it becomes a firm, spreadable mass. Stir in a few breadcrumbs at the end. Spread the mixture thinly on a silicone baking mat or baking paper and bake at 120 degrees until the chips detach from the mat.
For the tuna tartare:
- Cut the well-chilled tuna into slices, then into strips and very small cubes, chop a little more, drizzle with 2 tablespoons of olive oil, mix well. Finely dice the shallot, peperoncino, ginger, tomato (peeled and pitted) and the tender interior of the lemongrass, add to the tuna. Season to taste with lemon juice, Worcestershire sauce, fleur de sel and coarsely ground black pepper. Let it steep in the refrigerator for 10 minutes. Fold in the chives, season again to taste and arrange on the plates.
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