Trio of Tarter

Ingredients:

For beef tarter:                                    

Beef tenderloin dices – 80 gm

Onions chopped – 1 tsp

Capers chopped –  ½ tsp

Gherkins chopped – 1 tsp

Parsley chopped – ½ tsp

Chives chopped – ½ tsp

Grain mustard  – ½ tsp

Tabasco – to taste

Extra virgin olive oil –  ½ tsp

Salt  – to taste

Black pepper – to taste

For spicy tuna tarter:

Tuna loin dices – 80 gm

Sesame oil – ½ tsp

Rice wine –  ½ tsp

Lemon juice – ½ tsp

Light soya sauce  – ½ tsp

Thai red chilli chopped – 1 no

Chives chopped – 1 tsp

Cucumber chopped – 1 tsp

Spring onion chopped  – 1 tsp

For beetroot tarter       :                         

Baby beetroot dices – 80 gm

Worcestershire sauce – ½ tsp

Tabasco – to taste

Sherry vinegar – ½ tsp

Capers chopped – ½ tsp

Gherkins chopped – 1 tsp

Parsley chopped –  ½ tsp

Chives chopped – ½ tsp

Dill leaves chopped – ½ tsp

Sour cream – ½ tsp

Salt –  to taste

Pepper – to taste

To assemble:

Nacho chips – 10 no

Baby lettuce –  8-9 leaves

Extra virgin olive oil – 60 ml

Method:

  • Take three mixing bowls and prepare all three tarters separately by combining the ingredients of the respective tarter.
  • Take an ice cold plate and place three nacho chips on it and on each chip put one quenelle of the prepared tarter.
  • Dress baby lettuce leaves with olive oil and arrange it on the plate.
  • Serve immediately.

Note: This recipe is by Chef Rahul Akerkar from Indigo

Advertisements

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s