Ingredients
Bald tuna
Tartlets
Tomato tartare: 4 ripe red tomatoes
2 tbsp teriyaki sauce
3 tbsp La Española extra virgin olive oil
Sesame seeds
Chives
1 tbsp capers
1 tbsp mustard
Salt
Pepper
Avocado: 1 avocado
Juice of ½ lemon
50ml La Española extra virgin olive oil
Water
Salt
Tartlets
Tomato tartare: 4 ripe red tomatoes
2 tbsp teriyaki sauce
3 tbsp La Española extra virgin olive oil
Sesame seeds
Chives
1 tbsp capers
1 tbsp mustard
Salt
Pepper
Avocado: 1 avocado
Juice of ½ lemon
50ml La Española extra virgin olive oil
Water
Salt
Preparation
20 minutes
Peel the avocado, add salt, pepper, lemon juice, La Española extra virgin olive oil and a splash of water, then whisk until emulsified.
Peel the tomatoes, cut them into wedges, remove the seeds and dice them, then place them in a bowl with the teriyaki sauce, chopped chives, chopped capers, mustard, sesame seeds, salt, pepper and La Española olive oil.
Spoon the avocado cream onto the tartlets, top with the tomato tartare, place the tuna on top and garnish with fried parsley.
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