Tuna Tartare on Vintage Belvedere
chef Lorenzo Salami teaches us how to prepare the first of his signature recipes
This is the first in our series of “Cookbook Stories,” featuring Italian chef Lorenzo Salami preparing tuna tartare in our outdoor kitchen.
Watch him in action chatting with Donna Thacker and showing us how to make the tasty, healthy recipe that is one of his signature dishes. If you want to try it for yourself, check out the full recipe below.
Tuna Tartare, Sweet and Sour Dressing, Avocado, Lemon Caviar and Fresh Herbs
by Lorenzo Salami
Serves: 4 people
Preparation: 40 minutes
Cooking: 15 minutes
ingredients
320g grade A tuna loin, diced
2 avocados
1 lemon caviar (about a tsp per serving)
mixed herbs and edible flowers of choice (nasturtium, dill, chive, chickweed, cornflower, violet)
for the sweet and sour dressing
50g red wine vinegar
50g soy sauce
50g sugar
100ml ketchup
25g ginger
preparation
for the dressing
Make a caramel with the sugar, and add the red wine vinegar, soy sauce, ketchup and ginger off the heat.
Bring to a slow simmer and reduce for about 10/15 minutes until the sauce thickens.
Pass through a fine sieve and cool in the fridge.
to serve
Mix the diced tuna with 80g of the cold dressing and adjust the salt.
Arrange on a plate using a kitchen ring and lay on top of the tartare some very thinly sliced avocado.
Finish by decorating with herbs and flowers.
Vintage Belvedere granite
chef Lorenzo Salami
Tuna Tartare - Lorenzo Salami
project details
kitchen worktop: Belvedere Vintage granite
chef: Lorenzo Salami
presenter: Donna Thacker
production: Marco Joe Fazio Creatives
