Tuna Tartare With Foie Gras And Caramelized Eggplant


Facebook Twitter ShareAddThis
Tuna Tartare With Foie Gras And Caramelized Eggplant
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

Tuna tartare recipe with caramelized eggplant and foie gras, a seafood appetizer by chef Roberto Okabe from Finger's restaurant in Milan

For the foie gras
For the caramelized eggplant
For the tuna tartare
For the balsamic vinegar reduction
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4
  • Recipe cuisine International

Foie gras
Cut the liver and flash heat in a pan.
While still warm, blend with the dashi and mix everything with the eggs, sake and mirin.
Steam in its serving dish at 95°C for 12 minutes.
Let cool at room temperature for 15 minutes and then put in the fridge.

Caramelized eggplant
Make a dry caramel, add a bit of water to the cubed eggplant.
Cook over low heat for 15 minutes until caramelized.

Tuna tartare
Knife-chop the tuna into small pieces, add the soy sauce, the tobiko eggs, the olive oil and mix well.

Balsamic reduction
Reduce the vinegar with the sugar until dense.

Take the plate with the cooled foie gras, add a quenelle of tuna tartare and a piece of caramelized eggplant.
Add a touch of balsamic reduction.
Garnish with a glasswort sprout.

Register or login to Leave a Comment.