Tartare De Thon Recipe

Inspired by Le Filet

Time1h

Serves2

Œuf confit, nori

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Ingredients

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Tartare

7.05 oz (200 grams) Fresh tuna fillet

1 piece Avocado

1 piece Shallot

2 tbs Aged soy sauce

1 tbs Toasted sesame oil

1 tbs ReaLime juice

2 tbs Fresh cilantro

1 tsp Celtic sea salt

to taste black pepper

Confited Egg

2 pieces Eggs

1 cup olive oil

Garnish

1 sheet Nori sheets

Method

Tartare Preparation

Prepare the Tuna Tartare

Dice the fresh tuna fillet and place it in a bowl. Add diced avocado, finely chopped shallot, soy sauce, sesame oil, lime juice, chopped cilantro, salt, and pepper. Gently mix to combine and set aside.

Confiting the Egg

Prepare the Confited Egg

In a small pot, heat the olive oil to 63°C (145°F). Carefully add the eggs (still in their shells) and cook for 45 minutes. Once done, remove the eggs and allow to cool slightly before peeling.

Assembly

Assemble the Dish

To serve, place a generous spoonful of the tuna tartare on a plate. Slice the confited egg in half and place it on top of the tartare. Garnish with shredded nori sheets.

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