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Ingredients
Squid Tartare with Herb Sauce
- Ingredients
- 4 fresh, ready to cook Cuttlefish (About 300 grams)
- 1 Red onion
- 3 Tomatoes
- 3 Tbsps scallions
- 1 yellow Bell pepper
- olive oil
- 1 lemon (juiced)
- salt
- freshly ground peppers
Cut squid into very small cubes. Season with salt and pepper. Peel onion and chop finely. Rinse and halve tomatoes, remove seeds and cut into small cubes. Rinse and halve bell pepper, remove seeds and ribs and cut into very small cubes. Combine squid, onion, tomatoes, pepper and chives. Add 2 tablespoons of oil and lemon juice. Season with salt and pepper and mix everything well. Refrigerate for about 2 hours.
Boil eggs until hard and leave to cool in cold water. Place egg yolks in a bowl (reserve egg whites for another use) and mash with a fork. Gradually, add sour cream, milk and cream. Season with mustard, salt, pepper and a pinch of sugar. Chop capers and all the herbs finely and add to the mixture. Mix well and refrigerate for about 1 hour.
Spread herb sauce on 4 plates lightly. If desired, top each portion with 1 thin slice of raw tuna and sprinkle with a little lemon juice. Place squid tartare into small ramekins and invert onto tuna (alternatively, use small metal rings). Serve.
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |