- Serves 2
- Preparation 15 mins
- Cooking 0 mins
- Level Intermediate
Imperial caviar brings a soft, delicate briny note that elevates the freshness of the red tuna. This is a bright, elegant starter, perfect in summer or to open a celebratory meal.
Cut by hand to preserve its texture and lifted with shallot, chives and citrus zest, the tuna tartare is ideal for revealing all the delicacy of Imperial Prunier caviar.
Ingredients
- 200 g fresh red tuna
- 1 finely chopped shallot
- 1 bunch of chives
- 20 ml extra-virgin olive oil
- Zest of half a lime and half a lemon, to taste
- Fleur de sel
- 50 g Imperial Prunier caviar
Method
- Cut the tuna into small, even cubes with a well-sharpened knife, never in a food processor, to preserve the texture.
- In a bowl, combine the tuna with the shallot, chives, olive oil and the zest of both citrus fruits.
- Season with fleur de sel and pepper, taste and adjust the seasoning.
- Shape the tartare using a ring mould in a bowl.
- Open the tin of Imperial caviar and place small quenelles on the tartare with a mother-of-pearl spoon.
- Serve immediately, well chilled.
