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