Mohamed Cheikh's Tuna Tartare

Ingredients

4 servings

• 2 teaspoons of nuoc mam sauce
• 1 tablespoon of salty soy sauce
• 6 g of powdered sugar
• 1 clove of minced garlic
• 1 dash of lime juice
• 1 lime zest
• 1 teaspoon of sesame oil
• 500 g of fresh tuna
• 2 large cooked beetroots
• 1/4 fresh pomegranate
• 1/2 bunch of cilantro
• 1/2 bunch of chives
• 1 Chioggia beetroot
• 1 pinch of mignonette pepper
• 1 pinch of sumac
• 1 punnet of red shiso

Steps

1. 1

   Cut the tuna into small cubes. Finely chop the herbs, keeping the coriander stems. Scoop out the pomegranate seeds. Add pepper, season with sumac, and mix.

2. 2

   Combine all the vinaigrette ingredients, whisk vigorously, and pour over the herb-tuna tartare.

3. 3

   Cut the Chioggia beetroot into thin sticks and the cooked beetroot into cubes the same size as the tuna, then add everything to the tartare. Mix and serve, sprinkling with Shiso leaves cut into pieces.