Tuna Tartare With Foie Gras And Caramelized Eggplant
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Tuna tartare recipe with caramelized eggplant and foie gras, a seafood appetizer by chef Roberto Okabe from Finger's restaurant in Milan
30 March, 2012
ingredients
Dashi
480 ml, warm
Foie gras
250 g
Eggs
4
Mirin
60 ml
Sake
60 ml
Eggplants
2 each
Sugar
500 g
Tuna
100 g
Soy sauce
8 ml
Extra virgin olive oil
15 ml
Tobiko caviar
15 g
Balsamic vinegar
200 ml
Sugar
50 g
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.
Saffron, Potatoes and Green Bean Salad
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