Tuna Tartare Recipe: Easy Appetizer Tuna Tartare Recipe

Recipe

Appetizer

Tuna Tartare With Foie Gras And Caramelized Eggplant

Tuna tartare recipe with caramelized eggplant and foie gras, a seafood appetizer by chef Roberto Okabe from Finger's restaurant in Milan

Ingredients

For the foie gras

Dashi 480 ml, warm
Foie gras 250 g
Eggs 4
Mirin 60 ml
Sake 60 ml

For the caramelized eggplant

Eggplant 2 each
Sugar 500 g

For the tuna tartare

Tuna 100 g
Soy sauce 8 ml
Extra-virgin olive oil 15 ml
Tobiko egg 15 g

For the balsamic vinegar reduction

Balsamic vinegar 200 ml
Sugar 50 g

Info box

Preparation time 40 m
Cooking time 45 m
Recipe category Appetizer
Recipe yield 4
Recipe cuisine International

Preparation

Foie gras
Cut the liver and flash heat in a pan.
While still warm, blend with the dashi and mix everything with the eggs, sake and mirin.
Steam in its serving dish at 95°C for 12 minutes.
Let cool at room temperature for 15 minutes and then put in the fridge.

Caramelized eggplant
Make a dry caramel, add a bit of water to the cubed eggplant.
Cook over low heat for 15 minutes until caramelized.

Tuna tartare
Knife-chop the tuna into small pieces, add the soy sauce, the tobiko eggs, the olive oil and mix well.

Balsamic reduction
Reduce the vinegar with the sugar until dense.

Finish
Take the plate with the cooled foie gras, add a quenelle of tuna tartare and a piece of caramelized eggplant.
Add a touch of balsamic reduction.
Garnish with a glasswort sprout.