Maybe it's my French side but I have a thing for fish and raw meat (steak tartare, carpaccio). Mixed with cottage cheese and a spicy savory crumble, I think this entrée is quite nice —MarieGlobetrotter
- Makes 3-4
Butter (semi-salted is fine)
fresh red tuna
small shallot, thinly cut
In This Recipe
- Cut the tuna into 1/4 inch dices. In a bowl, comine the olive oil, lemon juice, salt and pepper to make the marinade. Place the tuna in the marinade and set in the fridge for an 30 min-1 hour.
- Combine flour, ground hazelnut, oats, dices of cold butter, wasabi and a little bit of pepper. Combine well, preferably by hand. You can dilute the wasabi paste a little bit of water if it is too thick
- Spread the crumble on greaseproof paper and put in the often for 12-15 minutes. Make sure the crumble does not burn. Set aside and let cool
- In the meantime, whisk together, snipped chives, cottage cheese and shallot. Season to taste. I do not usually add a lot of salt because I find the tuna naturally salty.
- To assemble the verrine, place the diced tuna at the bottom of the glass, add some cottage cheese then top with savoury crumble. Enjoy