Dish 360: Crazy Fish Dubai’s Tuna Tartare
Tuna Tartare ingredients:
120g - Spanish Balfego tuna, diced
30g - Agria potatoes, crushed
5g - Basil
5g - Orsini olive oil
3g - Pink Himalayan salt
First, boil the potatoes and then let them rest for a while. Then, peel them.
Once peeled, crush the potatoes and then dress them with olive oil, salt and basil.
Dice the tuna only when you need it — so at the last minute — and then layer the tuna on top of the crushed potatoes
Finally, smoke the tartare with beech wood to add an extra dimension to the dish.