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Ingredients
- 200 g red tuna steak
- 1 Avocado
- 1 tablespoon spring onion very finely diced
- 1 tablespoon Capers
- 12 gherkins
- 1 teaspoon old fashioned mustard
- olive oil
- Perrins Sauce
- Tabasco
- Salt
- pepper
- Avruga or Spherika Gourmet Herring Pearls
For the cream
- 1 jar Chovas Lobster spread
- Cream
- Salt
- pepper
Ingredients
For the cream
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Instructions
- Chop the tuna into very small pieces and set aside.
- Pour a dash of oil and mustard into a bowl and mix. Add capers, gherkins and chopped spring onion. Add the tuna, Perrins sauce, Tabasco, a little fresh ground pepper and a little salt, and mix carefully. Refrigerate for half an hour.
For the cream
- In a saucepan mix the Chovas spread with a splash of cream and mix by hand until we get a smooth cream.
- Serve using a plating ring: first a bed of avocado, cut into small pieces on the bottom, and the cooled tuna tartare on top. Carefully remove the plating ring and add the cold lobster cream.
Recipe Notes
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