Tuna tatar with avocado, goat cheese, pine nuts and crunchy wasabi caviar.
What you need:
100 g of tuna
50 g of goat cheese
1 teaspoon milk
25 g of pine nuts
25 g caviar wasabi rod-
some olive oil
salt and pepper
garnish with a little glasswort
How to make it:
Toast the pine nuts and chop them slightly.
Cut the tuna into small cubes and toss it with a little oil and season with a little salt and pepper.
Stir the goat cheese a little softer with a little milk. Add the grated lime peel and a little pepper.
Cut the avocado into small cubes and sprinkle with lime juice.
Place the cylinder on a plate and start fill. First, tuna, then avocado. Sprinkle with the chopped pine nuts. Spread a layer of cream on the goat cheese to cover.
Then put a layer of wasabi caviar.
Pull the cylinder mold gently and garnish eventually with a little glasswort.