I prepared both a salmon tartare (yes, another one!!) and a tuna tartare at the same time. I want to live by the ocean, to have cheaper and tastier fish to use for tartare and sushi. But it was still very very good :)
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Serving: 2 Prep Time: 20min Passive time: 60min Cook time: 0min
Ingredients:
200g Salmon filet, without skin
200g Tuna
1 lemon juice
1/2 cucumber, seeded and diced
1/2 mango, diced
4 tsp soy sauce
2 tsp rice vinegar
2 tsp sesame oil
Salt and pepper
Direction:
1. The salmon and tuna will be much easier to diced if you put it for 15min(ish) in the freezer right before you cut it.
2. In a bowl mix together the lemon juice, soy sauce, rice vinegar, and sesame oil.
3. Diced the salmon and then the tuna. Mix half the above mixture with the salmon and half with the tuna. Place in the fridge for an hour.
Salmon:
4. Mix then the cucumber and the salmon mixture together right before serving.
5. Place a ring mold in the center of one plate and place the mixture inside, gently pack it down. Lift the mold....Repeat for the second plate. Et Voilà!
Tuna:
4. Place a ring mold in the center of one plate. Make a first layer with the mango, gently pack it down. Then layer with the tuna mixture. Lift the mold....Repeat for the second plate. Et Voilà!
I served the tartares with a good salad :)
Bon appétit!
By Caroline Angelard
http://www.daybydayrecipe.com
