Tuna Tartare with Mango Gazpacho and Crunchy Vegetables

Dig into this yummy creation from Traiteur’s kitchens
Monday , 12 March 2012
Tuna Tartare with Mango Gazpacho and Crunchy Vegetables
Tuna Tartare with mango gazpacho and crunchy vegetables

4 x 60g red tuna
Combawa oil
Soya sauce
Mango Gazpacho
1 mango
2 tbsp yoghurt
100ml mango juice
1 tbsp mango vinegar
1 lime
Salt to taste
Crunchy Vegetables
1 carrot
1 fennel
1 cucumber
1 green apple
1 lemon
1 grapefruit
Half a broccoli
4 edible flowers
Serves 4

Mango Gazpacho
1. Peel and cut the mango, mix it with yoghurt, mango juice, mango vinegar, the lime juice and add some salt to taste. Keep it in the fridge.
Crunchy Vegetables
1. Wash, peel and slice the carrot and keep in ice water to make it crunchy.
2. Slice the fennel and cucumber and keep in ice water.
3. Blanch the brocolli for a few seconds.
4. Peel the grapefruit and cut into triangles. 5 Slice the green apple and keep in water with some lemon juice.
1. Cut the red tuna into equal portions (it’s better if your tuna is frozen).
1. Season the tuna with the combawa oil and the soya sauce.
2. Arrange the tuna tartare on your plate with a ring mold.
3. Season the crunchy vegetables with the combawa oil and salt and arrange on top of the tuna.
4. Place the mango gazpacho around the tuna.
5. For a French touch, place a nice coloured edible flower on top.

INFO: This recipe was provided courtesy of Traiteur, 04 317 2222, restaurants.dubai@hyatt.com.

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