A vibrant and fresh tuna tartare infused with wasabi, served alongside a savory egg, spring onion, and caper salad, perfect with crispy toast drizzled in olive oil.
Ingredients extracted via AI
250 g tuna2 ČL wasabi saucesaltblack sesame seeds2.5 PL olive oil2 egg3 PL spring onion1.5 PL capersblack pepper
Procedure generated via AI
Cut the tuna into thin strips instead of blending it to avoid a mushy texture.
Place the sliced tuna in a bowl and add 2 teaspoons of wasabi sauce.
Season with salt, black sesame seeds, and 1 tablespoon of olive oil.
Mix everything well to create the base tartare mixture.
Chop 2 to 3 tablespoons of spring onions.
Dice the cooked eggs into small pieces, similar to an egg salad.
Add 1 to 1½ tablespoons of capers, a pinch of salt and black pepper, and 1 tablespoon of olive oil to the eggs and spring onions.
Combine all the ingredients for the egg topping thoroughly.
On a plate, spread the egg, spring onion, and caper mixture, pressing it down and leaving space in the center for the tuna.
Place the tuna tartare in the center of the plate.