Duo of Tartare Salmon and Tuna Francesco Brocca
Ingredients
Tartare
- 200 g fresh salmon diced
- 250 g yellow fin tuna diced
- Juice 1 lemon
- 20 g Dijon mustard
- 50 ml extra virgin olive oil
- salt and pepper to taste
- 10 g fresh ginger peeled
- 100 g avocado diced
- 30 g capers rinsed
- 10 g chives chopped
To finish
- 2 sheets Sardinian crisp flatbreads carasau
- 50 g salmon roe
- Micro herbs
Instructions
Tartare
- Put the tuna and salmon into two separate bowls.
- Make a dressing by whisking together lemon juice, mustard, two-thirds of the olive oil and salt and pepper to taste.
- Finely grate the ginger and add to the tuna with the avocado and dressing and lightly mix.
- Add the capers, chives and remaining olive oil to the salmon and lightly mix.
To finish
- Cut four rounds of crisp flat bread about 8cm diameter. Using a round mould or cutter of the same size, arrange tuna tartare on the plate pressing gently with the back of a spoon to lightly compact to keep its shape. Top with a crisp bread round and top with salmon tartare mixture.
- Garnish with salmon roe and micro herbs.