If you prefer tuna, you’ll love this recipe! A stylish dish of Tuna tartare with a delicious beetroot mayonnaise.
THE CHEF’ SUGGESTION
When seasoning, you can use the soy sauce instead of salt.
- 400g fresh tuna
- Extra virgin olive oil
- 1 beetroot, cleaned and cooked
- 200g mayonnaise
Start preparing the mayonnaise: cut the beetroot into small pieces and transfer to a blender jar. Add the mayonnaise and emulsify.
- Season with salt and pepper and place in a container. Keep in the fridge.
Finely chop the tuna, and season with olive oil and some salt.
- Using a steel round mould, place the tuna on the plates. Garnish with mesclun salad and grapefruit. Top with the mayonnaise!