Three tartares

Tartare is always a good idea! Below you will find three tasty and easy variations:

Let's get started!

Steak tartare

1. Using a sharp knife, finely chop the meat. Also finely chop the shallot, gherkins and capers.
2. Then mix the meat with the mustard, Worcestershire sauce, tabasco, shallot, gherkin and capers. Taste as you go and season the mixture further with some salt and pepper.
3. Place the plating ring on a nice plate and fill it with ¼ of the mixture. Press it down slightly with the pusher and repeat this step for the other plates.
4. Serve the steak tartare with a fresh egg yolk and garnish with an apple caper.

Beetroot tartare

1. Peel the beetroots and cook them in a pan until tender. Let them cool slightly, cut three beetroots into small cubes and finely grate one.
2. Finely chop the apple and gherkin and mix with the beetroot cubes. Add the mayonnaise, balsamic vinegar and mustard and season the mixture further with some salt and pepper.
3. Place the plating ring on a nice plate and first fill it with ¼ of the mixture. Press it down slightly with the pusher and then spread ¼ of the grated beetroot over it. Repeat this step for the other plates.

Tuna tartare

1. Using a sharp knife, cut the tuna into small cubes.
2. Season the tuna with the soy sauce, sesame oil, mayonnaise and the juice of half a lime. Then let the tuna mixture marinate in the refrigerator for a while.
3. Meanwhile, slice the avocado thinly. Overlap the slices halfway and use a plating ring to cut out 4 circles.
4. Remove the tuna mixture from the refrigerator and divide ¼ into a plating ring on a nice plate. Press the mixture down with the pusher and remove the plating ring. Then carefully lift an avocado circle with a spatula and place it on top of the tuna. Repeat this step for the other plates.
5. Top the tuna tartare with some wakame.

Tip

Can't choose? Halve all the ingredients and serve a trio of tartare!