David’s Kitchen
Tuna Tartare, Cal Pep Style
Tuna tartare should taste first of tuna. Keep it cold, cut it cleanly and use the seasoning to sharpen the fish rather than disguise it.
The story
The story behind the dish
This Cal pep Tuna tartare is one of the best tuna tartare recipes I have tried. The secret lies in soybeans.
The recipe
Cook it properly
Ingredients
- 700 gr Tuna steak
- 3 tablespoons olive oil
- 3 tablespoons soy
- 1/2 teaspoon mustard
- 1 teaspoon little balsamic vinegar
- 150g red onion or mild onion, finely chopped
- 2 tablespoons parsley, finely chopped
- Ground black pepper
- 100 g of soybean.
Method
Take the steak of tuna and minced it very finely by hand with a knife and put in a bowl.
In another bowl, we have prepared the mixture of vinegar, mustard, and soybean and oil, all well dissolved.
We add the mix to the minced tuna. Then we add the minced onion, parsley and black pepper.
Stir well.
Add Soy of ornament and when ready to serve adds a splash of olive oil.
Notes & tips
Cal Pep one of Spain’s finest tapas restaurants since 1989, Cal Pep was once listed as high as No.31 in The World’s 50 Best Restaurants. Drawing from a daily changing local larder, chef Josep ‘Pep’ Manubens Figueres serves Mediterranean cuisine from razor clams and cuttlefish to foie gras sausage. His oozing Spanish tortilla is regularly cited as the best in Barcelona and the tuna tartare is another firm favourite.
Keep cooking
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