Recipe Tuna Tartare, Garlic and Potato Confit
Legend has it that this dish takes its name from the Tartar people of Central Asia, but in reality the name originates from the tartar sauce that accompanied the original dish.
We wanted to make our own adaptation of this delicious recipe by lifting the flavour with garlic..
In doing so we have created a flavoursome combination of Asian and Mediterranean cuisine.
Enjoy!
Method
Peel the potato and slice it with a round cookie cutter removing the centre with a pineapple corer.
Place the potato in a small saucepan and add the 4 cloves of purple garlic and the salt and cover with olive oil.
Dejamos a fuego suave, hasta que entre la punta de una puntilla sin que la patata oponga mucha resistencia.
Drain the garlic and crush it with a fork.
3 of the crushed garlic cloves go straight into a saucepan with the cream, two finely chopped coriander leaves and a pinch of salt.
Cook until the mixture turns into a sauce and remove from the heat, setting aside.Peel the tomato removing the seeds and dice it into reasonably small chunks.
Do the same with the tuna loin and place it in a bowl with the tomato.Add the crushed garlic, the lime juice, 2 finely chopped coriander leaves, a pinch of salt and a drizzle of extra virgin olive oil and mix well, setting aside for several minutes for the mixture to marinade.
FINISHING THE DISH:
In a deep dish place the shaped potatoes on top of some tablespoons of garlic confit sauce (step 4) and fill the potato with the tuna tartare.Decorate with edible flowers, some fleur de sel and drizzle with extra virgin olive oil.
TIPS FROM THE CHEF:
Tuna tartare is great with the flavour and texture of diced avocado, or diced fresh cucumber, marinated in a little soy sauce.
The tuna can also be dressed with Kimuchi sauce adding a special flavour and reinforcing the redness of the dish.
Some drops of sesame oil will strengthen and highlight the flavour of the tartare. But be careful, a slip of the hand will leave the entire dish tasting only of sesame.