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Elaboration
Prepare the dressing by mixing the ingredients in a bowl. First add the egg yolk, mustard, tabasco and emulsify a little with a hand mixer.
Season with salt and pepper and add the chives, capers, a few drops of lemon juice and emulsify again. Set aside.
We take the piece of Balfegó bluefin tuna loin and cut it into cubes, between ½ and 1 centimeter depending on our tastes. The important thing is that they are the same size.
Once the tuna is cut, put it in a bowl and mix it with the Chinese onion, until both are well integrated. Then, add the reserved dressing and mix it gently.
With a spoon, arrange the tartar on a plate, reserving a space for the burrata. We break it a little and place it right next to the tartar, seasoned with a drizzle of extra virgin olive oil and a touch of salt flakes.
Ingredients
- 130 g of quality Balfegó loin, in preference akami (the reddest)
- 30 g of Chinese onion
- 1/2 burrata
- 1 pinch of Maldon salt
- 1 spoon of extra virgin olive oil
For the seasoning
- 1 teaspoon of wholegrain mustard
- 1 egg yolk
- 2-3 drops of Tabasco
- 1 tablespoon of olive oil
- 1 teaspoon of vinegar
- 1/2 squeezed lemon
- 1 pinch of salt
- 1 pinch of black pepper
