Tuna tartare with yogurt dip

For 4 PEOPLE
  • • 100 g sour cream
  • • 150 g full milk yoghurt
  • • 1⁄2 -1 teaspoon wasabi paste (japan. green horseradish; Tube)
  • • Salt
  • • Pepper
  • • 1 bunch of spring onions
  • • 6–8 stalks of flat leaf parsley or coriander
  • • 600 g fresh tunaor salmon (sushi quality)
  • • 1–2 tbsp + some olive oil
  • • 2–3 tbsp lime juice
  • • possibly lime
45 minutes
easy
1.
Mix the sour cream, yoghurt and wasabi. Season with a little salt and pepper. Clean and wash the spring onions and cut into fine rings. Wash the parsley, shake dry. Put something aside for garnish, finely chop the rest.
2.
Finely dice the tuna. Mix with spring onions, parsley and 1–2 tablespoons of oil. Season to taste with lime juice, salt and pepper.
3.
Place the tartare one after the other in a lightly oiled starter ring (8 cm Ø) on four plates and press lightly, carefully peel off the starter ring (or form 4 flat thalers with moistened hands) .
4.
Place a dollop of yoghurt dip on top and garnish with parsley leaves. Sprinkle with pepper. Possibly. Garnish with lime wedges. Serve with the rest of the yogurt dip. Roasted baguette tastes good with it.
1 person approx.:
  • 450 kcal
  • 34 g protein
  • 31 g fat
  • 5 g carbohydrates

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