Tatar Tonnato

Summary

Prep Time	1 hr 30 mins
Cook Time	10 mins
Total Time	1 hr 40 mins
Course	Sauce
Cuisine	European
Servings (Default: 5)

Ingredients

Ingredients for the tartare:

Ingredients for the tuna sauce:

Ingredients for the Parmesantaler:

80 g parmesan, rated
1 pinch rosemary, dried
1 pinch thyme, dried
1 pinch marjoram, dried

Ingredients for serving:

15 slices white bread (3 per person)
5 teaspoons olive oil, cold pressed (1 teaspoon per person)

Instructions

Cut the beef fillet into small cubes, the cucumber and shallots very finely. Add egg yolk, Worcester sauce, cognac, mustard, safflower oil, lemon zest, and salt and pepper. Mix everything well, then arrange the tartare in a small ring.
Mix the grated Parmesan with the spices, then sprinkle the size of the tartar rings on baking paper and bake at 180 ° C for 5 - 7 minutes. After baking, cut in half with a knife while it is still warm, otherwise the taler will break. Place one half under the tartare, put the other half in the middle of the tartare and garnish with chilli threads.
For the sauce, finely puree the tuna fillets, capers, anchovies, mustard, salt and pepper with a hand blender. Fold in the 3 egg yolks and safflower oil.
Pass the tuna sauce through a fine sieve, put a few dots on the plate as a decoration for each person. Each person receives a bowl of tuna sauce, which is sprinkled with a little paprika powder.
Cut 3 slices per person from the white bread with a tartar ring. Drizzle each of the slices with olive oil - 1 teaspoon for every 3 slices - and roast in the pan on both sides until golden yellow. Then serve on the plate.
Bernd prepared this recipe as a starter on Tuesday, February 16, 21, on the program “The Perfect Dinner” - Day 2 from Frankfurt.

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