Red tuna tartare with lime with black Cyprus salt & Tequila granita.
The red tuna tartare is a truly delicious dish, raw tuna cut with a knife and flavored with extra virgin olive oil, salt, pepper and lemon juice.
To prepare an excellent tuna tartare you have to choose the tuna fillet, the leanest and “cleanest” part of the tuna that you will recognize by the intense red color and the absence of ribs.
This tartare is accompanied by a very fresh tequila granita, it serves to refresh the mouth while tasting the red tuna tartare.
I recommend combining the tasting with a well-structured white wine:
Chardonnay DOC, Italy
Merlot Bianco del Ticino DOC, Switzerland
Chablis AOC, France
Good tasting …
Red tuna tartare with lime with black Cyprus salt and Tequila granita
Servings 10 portions
Ingredients
- 700 gr of bluefin tuna
- 3 limes
- 100 ml extra virgin olive oil
- 5 gr black Cyprus salt
- 400 ml of tequila
- 60 gr sugar
- ½ liter of water
- black pepper
Instructions
- First cut the tuna into thin slices and then into small cubes, season with pepper, extra virgin olive oil and grated lime zest.
- Leave it in the fridge for at least half an hour so that it takes on flavor.
- Boil the water with the sugar until the sugar is dissolved, remove from the heat and allow to cool.
- Once cold, add the tequila, mix and freeze.
- Add the Cyprus salt to the tuna and portion it into the dish.
- Take the slush from the freezer and with the help of a spoon or a spatule, toss and make the slush out of the ice.
- Alternatively you can put it in the mixer but in any case it must be a fast procedure.
- Serve and decorate with lime slices and black salt.