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TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE
TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE
Servings
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
Servings
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
TUNA TARTARE WITH CHOVAS LOBSTER CREAM AND AVOCADO MOUSSE
Instructions
  1. Chop the tuna into very small pieces and set aside.
  2. 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
  1. In a saucepan mix the Chovas spread with a splash of cream and mix by hand until we get a smooth cream.
    TARTAR DE ATUN CON ESPUMA DE CREMA CHOVAS DE BOGAVANTE Y AGUACATE DE PESCAVIAR
  2. 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.
    TARTAR DE ATUN CON ESPUMA DE CREMA CHOVAS DE BOGAVANTE Y AGUACATE DE PESCAVIAR
Recipe Notes

Chovas Bogavante Pescaviar 680x500

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