Tuna and beef tartare with kimchi
Ingredients
Soy-cured egg yolks
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
Equipment
- Metal rings (2)
Method
2
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
3
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
- edible flowers
- micro herbs
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Tuna and beef tartare with kimchi
