Tuna Tartar – Alberto Becerril
240 Grs Big Eye Tuna
40 Grs Kimchi Paste
8 Grs Xantana Base
10 Grs Soy Sauce
10 Mls Mirin
20 Mls Rice Vinegar
120 Grs Cherries
20 Grs Lime
8 Grs Sesame Seed White
8 Grs Sesame Seed Black
- Kimchi Sauce- make a Base with water and Xantana with this proportion 1,6 grs Xantana/160 gr Water. Mix the Kimchi, Xantana Base, Mirim, Soy Sauce and Rice Vinegar in a bowl, then keep aside.
- Tuna: 80 grames of Tuna per person, cut in cubes of 1,5×1,5cm,
- Final Process: In a bowl mix the Tuna with 20 grames of the kimchi sauce, 2 grs of White Sesame and 2 grs of Black Sesame, grate the zest of one Lime and put in a rectangle mold, cut the cherries in 8 parts each one, one cherry per person with drops of Kimchi Sauce.
The perfect wine:
The Norton Barrel Select Chardonnay has aromas of green apples and tropical fruit, with complexity given by notes of vanilla, coconut and toast. With a light smoked touch, it pairs beautifully with the tuna tartar of Chef Alberto Becerril.
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