Triple Tartare on a Crisp
Three tartare on one crispy Hash Brown, a feast of colours, flavours and textures.
Ingredients:
• 12 Aviko Hash Browns
• 200 g sirloin steak
• 200 g fresh tuna steak
• 200 g tomato, preferably different varieties
such as coeur du boeuf and Mar Azul
• 1 shallot
• 1 clove of garlic
• 1 tbsp (mini) basil
• 1 tbsp chives
• 1 tbsp capers
• 1 lime
• 2-3 tsp fresh horseradish
• 2 tsp mustard
• 4 egg yolks
• 1 tbsp tomato paste (see tip)
• 4 tbsp extra virgin olive oil
• 2 tsp lemon zest
• 4 slices of (buffalo) mozzarella
Used product:
Method
Preparation: 30 minutes
- Cut the sirloin steak and tuna steak into tiny cubes. If desired, remove the seeds from the tomatoes and cut into tiny cubes as well.
- Chop the shallot, garlic, basil, chives and capers. Scrub the lime clean.
- For the steak tartare, season the sirloin steak with the horseradish, mustard, egg yolks, tomato paste, shallot, salt and pepper.
- For the tuna tartare, season the tuna fillet with half of the chives and capers, 2 tablespoons of olive oil, lime juice and zest, salt and pepper to taste.
- For the tomato tartare, season the tomatoes with the garlic, basil, the rest of the chives and capers, the lemon zest, 2 tablespoons of olive oil, salt and pepper.
- Prepare the Hash Browns on the BBQ or in the oven according to the instructions on the packaging.
- Place the Hash Browns on a board. Spoon a quenelle steak tartare on 4 Hash Browns and a quenelle tuna tartare on the next 4 Hash Browns. Place the slice of mozzarella on the last 4 Hash Browns and spoon the tomato tartare on top.
- Garnish the steak tartare with (mini) basil and the tuna tartare with chives.
Tip: Make the tomato paste yourself from pureed fresh diced tomatoes and season with garlic, olive oil and salt.