Wash the tuna fillet, pat dry and place in the freezer for 5 hours. Cut this fillet, which is then not completely frozen, into very thin slices (2 - 3 mm) with a very sharp knife and then work these slices into very small cubes by making longitudinal and cross cuts. Due to the frozen state, the fish can be worked very well with a knife.
Score the tomatoes in a cross shape and place in boiling water for 1 - 2 minutes, then peel and quarter them. Remove the core with a large tablespoon and cut the tomato flesh into small cubes (similar in size to the tuna fillet).
Work the cucumber with a peeler and cut into quarters by making two lengthways cuts. Again, scrape out the core with a large tablespoon and then cut the cucumber into small cubes similar to the tomatoes and fillet by making longitudinal and cross cuts.
Clean the bunch of coriander under running water, shake off the water and chop up with 4- or 5-blade herb scissors. Put everything that has been chopped up so far with the remaining ingredients in a large mixing bowl and mix with a hand mixer equipped with a dough hook on a low setting.
Put the tartare in a container and let it steep in the refrigerator for 2-3 hours.
Take it out of the refrigerator just before serving, put everything in a large sieve, press something from above with a cellar or something similar so that the free liquid can run off. Cut round slices from the pumpernickel slices on large flat plates with serving rings and pour the tartar into the rings in portions, press down a little, cover with a very thin layer of cream cheese and decorate with a sheet of coriander. Take off the serving rings and decorate the plate with a few drops of soy sauce.
Ingredients
Print Recipe
Pin Recipe