Ginger-Marinated Tuna (30 pieces)
Better than tartare for this king of the sea
Ingrédients :
- 225 g (1/2 lb) of red tuna, finely diced
- 65 ml (1/4 cup) extra virgin olive oil
- Fleur de sel from Guérande
- Freshly ground black pepper
- 60 ml (4 tbsp) fresh ginger, finely chopped (duxelles style)
- 1 walnut-sized piece of fresh ginger
- 30 slices of baguette (crostini)
- A few drops of balsamic reduction (optional)
Preparation
1- Marinating the tuna
- Place the diced tuna in a bowl.
- Drizzle lightly with olive oil and season with pepper to taste.
- Sprinkle with the chopped ginger.
- Cover with plastic wrap and refrigerate for 24 hours.
2- Preparing the crostini
- Slice the baguette into 30 even pieces.
- Toast in the oven until golden.
- While still warm, rub each crostini with half a piece of fresh ginger.
Assembly
- Remove the tuna from the fridge and season lightly with fleur de sel.
- Spoon a small amount of marinated tuna onto each crostini.
- Add a few drops of balsamic reduction on top, if desired.
Note
Serve immediately to enjoy all the freshness and crunch.
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