Red Tuna Tartare, Beetroot, Vodka and Osetra Caviar

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Red Tuna Tartare, Beetroot, Vodka and Osetra Caviar

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Ingredients

500 g red tuna
Half a bunch coriander
4 tablespoons soy sauce
1 tablespoon oyster sauce
4 Beetroots cooked
4 tablespoons hazelnut oil
4 tablespoons Vodka foam
50 g Oscietra Royal caviar from Ars Italica, Calvisius Group
1 Lime
  • Medium

Ingredients

Directions

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This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe. This recipe is for 10 people.

How to Make Red Tuna, Beetroot, Vodka, and Osetra Caviar:

  1. Cut the tuna in the same way as for a tartare.
  2. Season with chopped coriander, grated ginger, soy sauce, and oyster sauce.
  3. Cut the cooked beets into slightly thick slices.
  4. Arrange them harmoniously on the plate, then season with the hazelnut oil.
  5. Arrange the tartare in the center in a cylinder shape.
  6. Place a spoonful of vodka foam on top.
  7. Finish with the caviar and grated lime (use a microplane for this).

Red Tuna Heart, Beetroot, Vodka and Osetra Caviar
Red Tuna Heart, Beetroot, Vodka and Osetra Caviar; Photo credit: http://jean-christophe-ansanay-alex.com/

Jean-Christophe Ansanay-Alex

Born in Lyon in 1965 into a family of hoteliers and restaurateurs, Jean-Christophe trained at the Hotel Management School of Thonon-les-Bains where he discovered the whole restaurant world. He worked at Million in Albertville, at the Casino of Divonne-Les-Bains, with Pierre Orsi, Didier Clément and at the Onassis family home. In 1991, chef Ansanay-Alex joined the kitchen of Auberge de l'Ile in Lyon, run by his parents since 1967, before taking over management three years later. He thus won his first Michelin star in 1993.

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