Tuna tartare, lime, buffalo mozzarella water and coconut
Procedure
Ingredients · Servings 4
- 320 g Fresh frozen tuna
- 500 g Buffalo morsels
- Coconut pieces
- 100 ml Latte
- 50 ml Fresh cream
- Lime
- Salt flakes
Method · 30 min
- Chop the tuna and season it with oil, salt, and grated lime. Let it rest in the refrigerator in a bowl covered with plastic wrap. Blend for...
- Chop the tuna and season it with oil, salt, and grated lime. Let it rest in the refrigerator in a bowl covered with plastic wrap. Blend for...
- Chop the tuna and season it with oil, salt, and grated lime. Let it rest in the refrigerator in a bowl covered with plastic wrap. Blend for...
- Chop the tuna and season it with oil, salt, and grated lime. Let it rest in the refrigerator in a bowl covered with plastic wrap. Blend for...
Chop the tuna and season it with oil, salt and grated lime. Leave it to rest in the refrigerator in a bowl with cling film on top.
Blend the mozzarella, shredded coconut, milk and fresh cream for a few seconds, place them in a saucepan and cook in a bain-marie for about thirty minutes.
Pass everything through a very fine sieve and leave to cool.
Plate in a small soup plate or bowl, place the tartare ball on top, pour the coconut water and mozzarella all around, grate some Line, drizzle with extra virgin olive oil and… Enjoy your meal.
