Chive

Tuna tartare with cottage cheese and crumble

by:
February 22, 2013
4.5
2 Ratings
  • Makes 3-4
Author Notes

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

What You'll Need
Ingredients
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 cup hazelnut powder
  • 3 tablespoons Butter (semi-salted is fine)
  • 150g fresh red tuna
  • 2 tablespoons olive oil
  • 1 cup cottage cheese
  • 1 handful chives, snipped
  • 1 small shallot, thinly cut
Directions
  1. 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.
  2. 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
  3. 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
  4. 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.
  5. To assemble the verrine, place the diced tuna at the bottom of the glass, add some cottage cheese then top with savoury crumble. Enjoy
Tags:

See what other Food52ers are saying.

Popular on Food52

0 Reviews