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This tuna and beeftartare 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.
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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
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
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
With countless awards to his name and an ever-growing empire of restaurants, Adam Handling has achieved a huge amount in his illustrious career. Taking inspiration from his travels around Asia, utilising modern cooking techniques and sourcing the best of British produce results in flavourful dishes full of playful twists and theatre.
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Tuna and beef tartare with kimchi
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