Rice paper fried until crisp, topped with a fresh bluefin tuna and Sugardrop tartare and finished with truffle mayonnaise. The perfect appetiser to impress without any fuss.
Ingredients
- 150 g fresh bluefin tuna
- Sugardrop cherry tomatoes
- 1 egg yolk
- 1 teaspoon of Dijon mustard
- 1 tablespoon of soy sauce
- A few drops of lemon juice
- 1 tablespoon of extra virgin olive oil
- Salt to taste
- Rice paper sheets
- Sunflower oil, for frying
- Truffle mayonnaise
Step by step
Fry the rice paper
Heat plenty of sunflower oil in a pan. When it is really hot, drop in a sheet of rice paper for just a few seconds. As soon as it puffs up and turns white and crisp, lift it out quickly and leave it on kitchen paper to drain.
Dice the tuna
Using a very sharp knife, cut the tuna into small dice.
Cut the Sugardrop tomatoes
Chop the tomatoes to roughly the same size as the tuna, so that every bite brings together the taste of the sea and the sweetness of the tomato.
Make the dressing
In a bowl, mix the egg yolk, Dijon mustard, soy sauce, a few drops of lemon, the olive oil and a pinch of salt.
Mix the tartare
Add the tuna and the Sugardrop tomatoes to the bowl. Fold everything together gently so it is well coated without crushing the tomato.
Assemble the bites
Spoon some of the tartare onto each piece of fried rice paper.
Finish and serve
Add a few dots of truffle mayonnaise on top and serve immediately. The rice paper is crisp and delicate, so assemble it just before eating to keep it from going soft.