Tartlet of pastrami and tuna
A tasty Dutch recipe. The starter contains the following ingredients: fish, shallot, tuna steak, lemon, (olive) oil, mayonnaise, salt and (freshly ground) pepper, stoned green olives, sundried tomatoes on oil, yellow pepper, zucchini, (truffle) oil and pastrami.
- 1 shallot
- 250 g tuna steak
- Tablespoon (olive oil
- 1 tablespoon mayonnaise
- Salt and (freshly ground) pepper
- 100 g stoned green olives
- 25 g sundried tomatoes on oil
- 1 yellow bell pepper
- 1 tablespoon (truffle) oil
- 12 to stick pastrami
Chop and shred scallop. Cut tuna into cubes. Squeeze out the lemon. Heat oil in frying pan and fry shallot for about 2 minutes. Add tuna cubes and gently fry for approx. 5 minutes (do not color brown). Let the mixture cool well and puree in the kitchen machine. Stir in Mayonnaise. Season with salt, pepper and lemon juice. Mix together tomatoes and olives in food processor. Remove with peeler skin of paprika and remove seed lists. Zucchini wash, halve by half and remove seed. Cut the pepper and zucchini into cubes and season with oil, salt and pepper.
Place the ring on the center of the plate and place 1/4 of slices of pastrami, letting it hang slightly over edge.1 / 4 of the tuna mixture. Then create 1/4 of vegetables. Fold pastrami back slightly over vegetables and remove ring. Repeat this with the rest of the plates. Mix small spoons of olive mixture around cakes.
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