Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Blend the vinaigrette ingredients together until a smooth liquid is formed.
  2. Finely chop the fish to create the “tartare cut”. 
  3. Mix with the white onion and ginger juice.
  4. Put all the ingredients together and serve with the avocado purée.

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 METHOD

  1. Blend the vinaigrette ingredients together until a smooth liquid is formed.
  2. Finely chop the fish to create the “tartare cut”. 
  3. Mix with the white onion and ginger juice.
  4. Put all the ingredients together and serve with the avocado purée.

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Ingredients 4 persons
  • THE TUNA
  • 90 g fresh tuna
  • 1 ml ginger juice
  • 5 g white onion
  • 20 g avocado (blended)
  • 30 g thin-cut toast
  • THE VINAIGRETTE
  • 50 ml sesame oil
  • 25 ml olive oil
  • 35 ml rice vinegar
  • 5 ml soy sauce
  • 2 g salt
  • 0.5 g pepper.
Recipes. The Cook & Chef Institute