Make a honey vinaigrette with equal parts olive oil and sesame
oil. Roast sesame seeds. Cut cherry tomatoes in half. Cut
small carrots and mini cucumbers on five centimeter sticks.
Beat slices of toast bread flat with a meat mallet and cut them
in half. Spray them with an atomizer with olive oil and press
them into small rings. Place it on an oven tray in an oven
preheated at 200°C.
Let them toast for about ten minutes until the bread changes
color. Remove them from the rings and allow to cool. Fill them
with the vegetable sticks and some chive sticks.
On the dinner plate: a range of slices of wafer-thin sliced tuna,
sprinkled with vinaigrette and sesame seeds. In addition, a bread
cylinder and the tomatoes. Finish with pink peppercorns, coarse
himalayan salt and ruccola.
smoked tuna carpaccio with honey
pink peppercorns
coarse salt
cherry tomatoes
mini cucumbers
young carrots
chives
toast bread
Make a honey vinaigrette with equal parts olive
oil and sesame oil. Roast sesame seeds. Cut
cherry tomatoes in half. Cut small carrots and
mini cucumbers on five centimeter sticks.
Beat slices of toast bread flat with a meat
mallet and cut them in half. Spray them with an
atomizer with olive oil and press them into
small rings. Place it on an oven tray in an oven
preheated at 200°C.
Let them toast for about ten minutes until the
bread changes color. Remove them from the
rings and allow to cool. Fill them with the
vegetable sticks and some chive sticks.
On the dinner plate: a range of slices of
wafer-thin sliced tuna, sprinkled with
vinaigrette and sesame seeds. In addition, a
bread cylinder and the tomatoes. Finish with
pink peppercorns, coarse himalayan salt and
ruccola.
smoked tuna
carpaccio
with honey
pink peppercorns
coarse salt
cherry tomatoes
mini cucumbers
young carrots
chives
toast bread
