Tuna tartare with tomato cream
* 400 g (15 oz) tuna with skin and bones removed
* Half spring onion
* A handful of capers
* A dash of soy sauce
* One tablespoon of old-fashioned mustard
* A pinch of wasabi
* A few drops of lemon juice
* Fresh chives
* One egg yolk
* Extra virgin olive oil
* Toasted sesame seeds
For the tomato cream:
* 500 g (17.05 oz) ripe tomatoes
* One onion
* One clove of garlic
* 50 g (1.7 oz) bread crumbs
* 50 ml (1,69 US fl oz) olive oil
* 100 ml (3,38 US fl oz) water
Step by StepChop the tuna with a knife. Chop the onion and the capers to mix with the tuna. Add the soy sauce, lemon juice, mustard, wasabi paste and a dash of olive oil. Let it marinate for one hour in a well-sealed container.
Sauté the peeled and chopped onion in a little olive oil for ten minutes. Add the minced garlic clove and allow it to cook for a few more minutes. Add the grated tomatoes and sauté for ten minutes. Puree the tomato mixture with the water, a little salt and pepper. Run it through the colander to make a fine cream. Puree again, adding the olive oil for emulsification.
On a plate, spread a base of tomato cream and add a good portion of tuna tartar on top. Add the egg yolk when serving and top with sesame seeds.
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