Ingrédients
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For the tataki
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For the apple carpaccio
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For the sauce
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Presentation
Étapes
Βήμα 1/4 : For the tataki
- Grate the ginger.
- Mix the soy sauce, honey, rice vinegar, sesame oil, ginger and five spice.
- Allow to marinate for 30 minutes, in the refrigerator.
- Lightly toast the sesame seeds in a hot, dry frying pan.
- Drain the tuna and return the marinade to the refrigerator. Cut the tuna into three rectangular slices approx. 3 cm thick.
- Pour the olive oil into a hot frying pan and sear the fish for thirty seconds on each side.
- Return the fish immediately to the cold marinade and put back in the fridge for 30 minutes to prevent it from cooking further.
- Before plating up, cut the fish into 1.5cm slices. Set aside.
Βήμα 2/4 : For the apple carpaccio
- Core the apples
- Finely slice into carpaccio. Squeeze over a little lemon juice to prevent the carpaccio from turning brown and set aside in the refrigerator.
Βήμα 3/4 : For the sauce
- Squeeze the lemons in a bowl.
- Chop the coriander and chives. Set aside.
- Finely dice the Pink Lady® apple and pour directly into the bowl of lemon juice.
- Add the olive oil, honey and half the herbs.
- Season. Mix the sauce. Set aside.
Βήμα 4/4 : Presentation
- Roll your tuna slices in the toasted sesame seeds.
- Lay the Pink Lady® apple carpaccio on a plate.
- Place the tuna tataki on top of the apples and pour the marinade over generously.
- Sprinkle with the remaining herbs and salt. Enjoy while fresh!
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For the tataki
- 1 tbsp d'huile d'olive
- 1 cm de gingembre
- 8 tbsp de sauce soja
- 4 tsp de miel
- 3 tsp de vinaigre de riz
- 2 tsp d'huile de sésame
- 1 tsp de mélange 5 épices
- 4 tbsp de sésame doré
- 400 g de thon
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For the apple carpaccio
- 3 pommes Pink Lady®
- 1 half citron
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For the sauce
- 1 citron
- poivre et sel
- 3 tbsp d'huile d'olive
- 2 tsp de miel
- 6 brins de ciboulette
- 6 brins de coriandre
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Presentation
- 1 pomme Pink Lady®
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