Crunchy tuna tartare with spinach and passion fruit sauce
Ingredients for spinach (4 servings)
fresh spinach 300 g
3 teaspoons of olive oil
2 garlic cloves
1 fresh chilli pepper
Ingredients for the dish (4 servings)
fresh, chilled tuna fillet 360 g
two large handfuls of chives
5 teaspoons of olive oil
4 garlic cloves
orange peel 8 g
dried tomatoes in oil 40 g
sea salt 12 g
oat flakes 40 g
passion fruit puree (frozen or canned)
Cut the tuna into cubes.
Chop the chives.
Cut the orange part of the orange peel.
Chop the skin finely.
Finely chop the dried tomatoes.
Mix tuna, chives, orange zest, and dried tomatoes, season with salt and olive oil. Marinate for 5 minutes.
Spread the oat flakes evenly on the plate.
Place the cook ring on the oatmeal layer. Lay the tuna tartare in the ring, press each layer with a spoon.
Cover the ring with tartare from above with oat flakes and press them with a spoon.
Heat oil in a frying pan. With the spatula, move the tartare ring into the pan. Fry on both sides until the flakes turn golden brown.
In a second pan, heat the oil with a clove of unpeeled garlic and a piece of chilli pepper.
Wash the spinach leaves and put them into the pan for a few seconds. Then remove them from the pan and spread on a plate. Take the tartare out of the ring and place it on a plate. Decorate with drops of passion fruit sauce.