Cuenta la leyenda que el plato toma su nombre de los tártaros de las estepas del centro de Asia, pero en realidad procede de la salsa tártara que acompañaba a la receta original. Sin embargo, nosotros hemos querido cocinar una adaptación de esta rica receta, realzando su sabor con nuestro ajo. De esta manera hemos […]
40 min
20 min
1 pax
Easy
We peel the potato, cut it with a round cookie cutter and remove the center with a pineapple corer.
We place the potato in a small saucepan, add the 4 cloves of purple garlic, salt and cover with olive oil.
We leave it on low heat, until the tip of a knife can be inserted without the potato offering much resistance.
We drain the garlic and crush it with a fork.
3 crushed cloves will go directly into a saucepan along with the cream, two finely chopped cilantro leaves and a little salt.
We leave it until it reaches a sauce-like consistency and remove it from the heat, setting it aside.
We dice the tomato into small cubes, removing the skin and seeds.
We do the same with the tuna loin and add everything to a bowl.
Add to the bowl the remaining crushed garlic clove, the lime juice, 2 finely chopped cilantro leaves, a little salt and a drizzle of extra virgin olive oil and stir well, leaving for a few minutes to allow the mixture to marinate.
FINISHED DISH:
In a deep plate, place a few spoonfuls of the confit garlic cream (step 4), place the turned potato on top and inside it, place the tuna tartare.
We decorated it with edible flowers, a little fleur de sel, and drizzled it with a few drops of extra virgin olive oil.
The tuna tartare would be perfectly complemented by the flavor and texture of a good avocado, diced, or diced fresh cucumber, marinated with a little soy sauce.
We can also season the tuna with Kimuchi sauce, giving it a special flavor and enhancing the red color.
A few drops of sesame oil will enhance and intensify the flavor of our tartare. However, be careful, as too much will make it taste only of sesame.
