Three Different Tartare with Lime Mayonnaise
Ingredients
- For the tartare
- 2 Tbsps light Sesame seeds
- 200 grams fresh Tuna steak (ready to cook, skinless)
- 200 grams fresh Salmon (ready to cook, skinless)
- 2 shallots
- 1 tsp Lime juice
- 2 Tbsps sesame oil
- salt
- freshly ground peppers
- 1 ripe Avocado
- 1 Tbsp lemon juice
- 1 Tbsp Corn oil
- 1 handful Beet Greens
- For the mayonnaise
- 2 egg yolks
- 1 tsp sharp Mustard
- salt
- white peppers
- 200 milliliters olive oil
- 1 tsp Lime juice
- For the garnish
- 2 Tbsps sesame oil (for garnish)
Preparation steps
For the garnish: Roast sesame seeds in a dry fring pan until golden yellow. Remove and set aside.
For the tartare: Rinse tuna and salmon, pat dry, trim any small tendons and cut into very small cubes. Peel shallots, chop finely and add half the shallots to the salmon and the other half to the tuna. Combine tuna with lime juice and half of the sesame oil, season with salt and pepper and remove.
Mix salmon with remaining sesame oil, season with salt and pepper and let stand briefly. Cut avocado in half, remove pit and remove flesh from the shell. Cut into small cubes and mix with lemon juice, parsley and oil. Season with salt and pepper. Rinse and trim beetroot leaves and spin dry.
For the mayonnaise: Combine egg yolks, mustard, a pinch of salt and pepper and beat until white-creamy in a large bowl.
Add oil slowly, while beating constantly. Always make sure oil is completely combined before more is added. Finally, stir in lime juice and season with salt. With the help of a round metal ring about 5 cm (approximately 1 3/4 inch) diameter, arrange tuna tartare with avocado tartar and salmon tartare in layers on plates. Serve garnished with beetroot leaves, mayonnaise and sesame seeds.
