150g bluefin tuna
40g of pistachio nuts
1 bunch of chives
½ red onion
10cl soy sauce
5cl sesame oil
1 pinch of pepper
4 drops of Pistachio flavouring
40g of pistachio nuts
1 bunch of chives
½ red onion
10cl soy sauce
5cl sesame oil
1 pinch of pepper
4 drops of Pistachio flavouring
Copyright © 2020 Carine Zurbach
Sauté the pistachios in a fat-free frying pan for 2 minutes until lightly coloured and remove to a plate.
Dice the tuna and place in a bowl, add the pistachios, sesame oil, red onion and finely chopped chives.
Mix everything together and add pepper and 4 drops of pistachio flavouring.
Place the tartar in the refrigerator for 20 minutes to let it infuse.
Take it out, add the soy sauce and mix well with a tablespoon.
And put it on a plate.
Dice the tuna and place in a bowl, add the pistachios, sesame oil, red onion and finely chopped chives.
Mix everything together and add pepper and 4 drops of pistachio flavouring.
Place the tartar in the refrigerator for 20 minutes to let it infuse.
Take it out, add the soy sauce and mix well with a tablespoon.
And put it on a plate.