For a fancy dinner party dish or simply a delicious light lunch, try Laurent’s easy tuna tartare recipe. Making the tuile is simpler than it looks!
400g fresh Tuna (yellow tail)
4 tsp Olive oil
100g Fresh ginger, finely chopped
1 cup of fresh coriander, chopped
2 Shallots, finely chopped
Chives, finely chopped
½ tbsp Garam masala
Light soy sauce
Orange juice and zest
Lime juice and zest
100g Clarified butter
100g Egg whites
4tsp Sesame seeds
1. Tuile: Mix egg whites, flour and butter. To make the clarified butter, heat on the hob or in a microwave until melted, and remove the top layer from the butter mixture. Spread the egg whites, flour and clarified butter mixture thinly and evenly on a baking tray in circular motions using your fingers and sprinkle with sesame seeds. Bake for 5 minutes, until cooked. The tuiles will be thin and crispy. Due to the butter in the mixture, it will be easy to remove them from the baking tray.
2. Tuna: Finely dice the tuna. Mix oil, ginger, shallots, chives, garam masala and coriander and add to the diced tuna. For the sauce, mix soy sauce, orange juice, lime juice and garlic. Add this sauce to the tuna just before serving as otherwise the juices will start cooking the fish.
3. Option to serve with a soy/balsamic reduction.