Tuna Crudo with Crenolate and Burrata

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By

@chefdaysepaparoto

View in original language

(Português)

25 min(s)

1 servings

Ingredients

• Fresh tuna | 100 g
• Haitian lemon zest |  to taste
• Sicilian lemon zest |  to taste
• Burrata Cream | 2 teaspoon
• Reduced red wine | 100 ml
• Glucose | 1 teaspoon
• Fleur de sel |  to taste
• Extra Virgin Olive Oil |  to taste
• Yellow cherry tomatoes and sprouts for garnish |  to taste
• Black pepper to taste |  to taste

Recipe

1. Tuna: Cut the tuna into strips about half a centimeter thick. Assemble the tuna on the plate and season with lemon boy, a drizzle of olive oil and finish with fleur de sel and burrata cream as in the photo.
2. Sauce: Mix glucose with red wine and reduce over low heat until nape consistency. Remove from heat and let cool.
3. Decoration: Garnish with the sauce and also with the cherry tomatoes. Good appetite ❤️

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