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Tuna Tartare - Cooking with Enrica Rocca
This recipe has been made during the Full Day Cooking Class of Enrica Rocca, in Venice. To know more read the post related to this Fede's adventure!
Ingredients- 400g of super fresh tuna filet - had full of cherry tomatoes - hand full of black olives, better if taggiasche in olive oil - italian parsley - olive oil - lemon juice - salt and pepper
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If you need remove the skin of your tuna filet. Chop the tuna in small cubes. Add them in a bowl with diced tomatoes, |
diced olives, finely chopped parsley. Mix well. |
Add lemon juice, olive oil and salt and pepper to taste. |
Press the tartare in a bowl and then flip it over a serving flat plate. Garnish with some arugula. Serve cold. |
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