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Tuna tartar

Photo: Rubens Kato 

Tuna Tartar with Tucupi and Wild Passion Fruit, Lima Beans Vinaigrette, and Pupunha Fruit

Chef Luiz Filipe Souza created this recipe as part of Brazil Flavors, a new ingredient-swap series. 



03 November, 2020
Average: 2.2 (31 votes)

Type of dish

serves for



Bluefin tuna
120 g
Lima beans
40 g
“Pimenta de cheiro” chili
100 g
Purple onion
10 g
5 g
100 g
Wild passion fruit
100 g
Pupunha palm fruit
30 g
50 g
Yanomami Mushroom
5 g
Canola oil
80 g
16 g
30 g
Lemon juice
20 g
Olive oil
15 g
Maldon salt
3 g
Sugar Beet
80 g
Wine Vinegar
0,8 g
Honey flower
2 units
Black pepper
to taste

Brazil Flavors is a new ingredient-swap series sponsored by S.Pellegrino, in which chefs from some of Brazil's finest restaurants challenge their peers to cook up a menu using the ingredients they send them. The second dinner featured ingredients chosen by chef Felipe Schaedler, from Banzeiro restaurant (São Paulo and Manaus), and sent to chef Luiz Filipe Souza from Evvai (São Paulo), #40 on the Latin America’s 50 Best list.
Here's the dish created by the chef.

Step 01


Photo: Rubens Kato 

For tuna tartare

Remove the fibres from the tuna meat, cut into small dices and season it with olive oil, Maldon salt and black pepper.


Step 02

For tucupi and passion fruit vinaigrette

Photo: Rubens Kato 

For tucupi and passion fruit vinaigrette

In a blender, place the wild passion fruit pulp and the tucupi and beat until the pulp dissolves, and strain into a fine-mesh sieve.

Heat the resulting liquid, infuse with 85g of chilli, and cool it.

Finish with lemon juice, soy sauce, cilantro oil, and salt.


Step 03

lima beans

Photo: Rubens Kato 

For cilantro oil

Blanch the coriander leaves in boiling water for 45 seconds, and cool immediately in water and ice.

Remove all the water from the coriander and, in a blender, mix it at full speed with all the canola oil for approx 2 min.

Strain into a superbag.

For lima beans

Cook the beans in salted water and set aside.

Cut the red onion and the chilli in brunoise, taking out the seeds, and reserve.

Add chopped chives, purple onion and chilli, pupunha pickles, and salt to taste.

Step 04


Photo: Rubens Kato 

For pupunha pickles

Boil pupunha fruit in salted water for 50 min.

Once cooked, peel it and cut it into small cubes.

Mix water, vinegar, and sugar in equal amounts to boil and pour over the pupunha cubes, then cool it to room temperature.


Step 05

huramaki flowers

Photo: Rubens Kato 

For harumaki flower

With a flower-shaped cutter, cut the harumaki leaves and brush with oil. Spread the harumaki flowers on a silicone mat and sprinkle with Yanomami mushroom powder. Cover with another silicone mat and bake in a static oven at 160 degrees for approximately 6 minutes.

Step 06


Photo: Rubens Kato 


Use the honey flower as garnish.


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