Paradise on a plate.
The red tuna tartare It is a popular dish today all over the world, but it was not so long ago that it was introduced in menus and kitchens. It was in 1984, fruit of necessity and creative chance and was not created in Japan, but it was created by a Japanese chef.
Your name: Shigefumi Tachibe. Born in Japan, but trained in French cuisine, he worked as an executive chef at Chaya Brasserie, in Beverly Hills, where he served a French menu sprinkled with Japanese influences. Among the star dishes was the steak tartare, of course. And one night, a table, fed up with raw meat, he said that "he didn't want meat, they wanted something different." Tachibe looked into his kitchen and saw the tuna: his meat is fatty, similar to beef, he thought. He started dicing it and loved it.
We are talking about the 80s when fish was still popular only in Japan, but little by little the tuna tartar along with the rest of sushi, sashimi, etc. ended up imposing
Ricardo Sanz, from Kabuki, he prepares it with a Spanish lap, the one that made him famous and gave him the Michelin star. His recipe is simple, only good fish is essential.
Tartar, tartar, tartar, tartar...
INGREDIENTS
Red tuna
Ginger
Spring onion
wasabi
Soy
yolk of an egg
ELABORATION
- Cut the tuna into nice squares to eat
- It is scratched ginger root Very fine
- Cut the spring onion fine and clean
- Mix everything in a bowl and place it in the form of a volcano
- In the 'crater' of the volcano is placed an egg yolk
- Next to it is placed a little wasabi Y soy that the diner will add to the yolk to his liking and mix everything on the plate to eat
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.