John Myers
Contents
show
Tuna Tartare with Red Lentils and Orange Sauce
The perfect tuna tartare with red lentils and orange sauce recipe with a picture and simple step-by-step instructions.
For the lenses:
- 150 g Lentils red
- 1 Pc. Shallot
- 100 g Cold butter
- 200 ml Vegetable stock
- 1 tbsp Soy sauce light
- 4 Pc. Coriander sprig
- Butter
- Salt and pepper
For the tartare:
- 500 g Fresh tuna
- 3 tbsp Soy sauce
- 3 tbsp Olive oil
- 1 Pc. Grated organic lime peel
- Chives
- Salt and pepper
For the sugo:
- 3 Pc. Oranges
- 1 Pc. Lime juice
- 200 ml Blood orange juice
- 2 tbsp Sugar
- 1 Pc. Ginger the size of a walnut
- 1 Pc. Star anise
- 2 tsp Food starch
- Finely dice the shallot and roast in vegetable oil. When the cubes have turned color, add the lentils. Pour a little stock over the lentils and let them steep.
- Squeeze an orange and a lime and add 150 ml of blood orange juice and sugar and reduce to a third. Peel and grate the ginger, keep some leftover and add to the orange stock together with the star anise. Thicken the stock with a teaspoon of starch mixed with a little orange juice. Remove the fillets from two oranges, cut them into thirds and set aside.
- Finely dice the tuna with a sharp knife. Season to taste with the lime zest and the chopped chives, soy sauce, olive oil and a little pepper.
- Season the lentils with a little light soy sauce and pepper. Add the chopped coriander greens. Pour off the liquid from the lentils and froth up with the cold butter and the magic wand.
- Remove the orange stock from the fire. Add the orange fillets. Place the lentil vegetables on a plate using a serving ring, then the tuna tartar with a smaller ring. Drape the oranges around with the sauce. Top with some of the lentil foam. Finally rub some ginger over it and serve.
Facebook Comments