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Tuna Tartare & Ajo Blanco
2 servings medium confidence View original ↗
Ingredients
  • 200g Raw sushi-grade tunainferred
  • 1 small, diced Cucumber
  • 1/4 cup Pine nuts or blanched almonds
  • 2 tbsp Ricotta or labneh (creamy base)inferred
  • 3-4 tbsp, divided Olive oil
  • 1 small Garlic cloveinferred
  • 1 tsp White wine vinegar or sherry vinegarinferred
  • 1, finely chopped Red chili
  • small bunch, chopped Chives
  • 1/4, thinly sliced into rings Red onion
  • to taste Saltinferred
  • to taste Black pepperinferred
  • 1 can Estrella Galicia beer (for serving)
Steps
  1. Dice the cucumber into small even cubes.
  2. In a metal bowl, combine diced cucumber, pine nuts (or almonds), the creamy base (ricotta/labneh), and a drizzle of olive oil; mix well to form the ajo blanco-style component.
  3. In a blender or food processor, blend garlic, remaining almonds/pine nuts, olive oil, vinegar, and a splash of water until smooth to make the ajo blanco sauce, adjusting consistency with water as needed.inferred
  4. Season the ajo blanco sauce with salt to taste and set aside.inferred
  5. Finely dice the raw tuna into small, even cubes.
  6. Combine diced tuna with finely chopped red chili and chives in a bowl; season with salt and pepper.
  7. Use a metal ring mold to shape the tuna tartare on a plate, pressing gently to form a neat layer.
  8. Top the tartare with extra chives and thin red onion rings.
  9. Spoon or pour the ajo blanco sauce around and over the tartare just before serving.
  10. Serve immediately alongside a cold can of Estrella Galicia beer.
Exact quantities and precise ajo blanco ratios (garlic, almonds, oil, vinegar, water) were not stated in the video and have been inferred based on traditional ajo blanco preparation. The creamy base ingredient (ricotta/labneh) is a visual guess since it wasn't explicitly named.