Tuna and beef tartare with kimchi

Adam Handling

Starter
easy
2
20 minutes

PT20M

This tuna and beef tartare recipe is a stroke of genius, combining two ingredients often served raw in one delicious dish. Japanese seasonings and Korean kimchi add a kick of flavour, while the grated egg yolk adds a final hit of umami goodness.

First published in 2019

Discover more:

Share recipe

Related recipes

Peela pulao – lemon rice with cashew nuts

by Asma Khan

Spicy tomato soup with basil oil

by Michael Caines

Butternut squash velouté with toasted pumpkin seeds

by Simon Gueller

Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

by Marcus Eaves

Guinea fowl terrine

by Mark Dodson

Ingredients

print recipe

shopping List

Metric

Imperial

Soy-cured egg yolks

2 egg yolks
100ml of soy sauce

Kimchi emulsion

1 dash of kimchi liquid, from a jar of kimchi
1/2 tsp harissa
1 tbsp of mayonnaise

Tartare

70g of tuna, diced into 5mm cubes
70g of beef fillet, diced into 5mm cubes
10g of chives, chopped
1/2 tsp kimchi liquid, from a jar of kimchi
1 pinch of crispy shallots
1 pinch of black sesame seeds
1 pinch of togarashi

To serve

micro herbs
edible flowers

print recipe

shopping List

Metal rings (2)

12 hours before you plan to serve the dish make the soy-cured egg yolks. Place the egg yolks in a container and cover with soy sauce. Reserve in the fridge for 12 hours – the egg yolks will harden

2 egg yolks
100ml of soy sauce

Mix together the ingredients for the kimchi emulsion and add to a bowl with the tartare ingredients. Mix well and adjust seasoning to taste, if necessary

1 pinch of togarashi
1/2 tsp harissa
1 tbsp of mayonnaise
70g of tuna, diced into 5mm cubes
70g of beef fillet, diced into 5mm cubes
10g of chives, chopped
1/2 tsp kimchi, juice from the bottom of the jar
1 pinch of crispy shallots
1 pinch of black sesame seeds

To serve, place two metal rings on two plates and add the tartare mixture, pressing down lightly. Remove the rings and top each portion of tartare with micro herbs and edible flowers. Drain the cured egg yolks, pat dry and finely grate the yolks over the top of the tartare. Serve immediately