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Tuna Tartare with Burrata, Nori, Pistachios & Basil Oil
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Tuna Tartare with Burrata, Nori, Pistachios & Basil Oil

25 minServes 2Nutri-Score B€€€
from @entertaner_7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sashimi-grade tuna (very cold, cut into small cubes)Fish250 g
  • burrata (drained at room temperature)Dairy125 g
  • nori sheets (torn into small pieces)Pantry2 pieces
  • pistachios (shelled and roughly chopped)Nuts & seeds30 g
  • fresh basil (leaves only)Produce20 g
  • olive oil (extra virgin)Pantry60 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • soy saucePantry10 ml
  • flaky sea saltSpices2 g
  • black pepper (freshly ground)Spices1 g
  • sourdough bread (sliced, for toasting)Bakery2 pieces

per serving

Nutrition

611kcal

Carbs
31 g
Proteins
34 g
Fat
39 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Blender
  • Sieve
  • Frying pan

step by step

Method

  1. Make the basil oil

    • Blanch the basil leaves briefly in boiling water, then transfer to ice water.
    • Squeeze out the water and blend the basil with the olive oil until smooth.
    • Strain through a sieve and set the green oil aside.
    Step 1

  2. Crisp the nori

    • Tear the nori into small pieces.
    • Toast them in a dry frying pan over medium heat until crisp.
    Step 2

  3. Season the tuna

    • Cut the cold tuna into small cubes.
    • Mix with the soy sauce, lemon juice, a little olive oil, salt and pepper.
    • Keep chilled until serving.
    Step 3

  4. Toast the sourdough

    • Toast the sourdough slices until golden and crisp.
    Step 4

  5. Assemble and serve

    • Spoon the burrata onto plates and spread it slightly.
    • Top with the tuna tartare, crisp nori and chopped pistachios.
    • Drizzle with basil oil and finish with flaky salt and pepper.
    • Serve with the toasted sourdough.
    Step 5
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