Tuna Tartare
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 2 g |
Preparation steps
Soak the lentils overnight in cold water. The following day, cook the lentils in salted water with the saffron until soft. Remove from the heat, pass through a strainer, and cool completely.
Rinse the tuna and pat dry. Remove any tough sinews from the tuna, if necessary. Cut the tuna into small cubes, then place in a large, chilled bowl. Rinse the lime thoroughly, then finely grate the zest over the tuna.
Add the lentils and the onion to the tuna. Mix in the olive oil, juice of the lime, and mustard. Season to taste with salt and pepper. Make sure that there isn't too much liquid in the tuna mixture. Spread the tuna mixture so that it marinates evenly.
Depending on your tastes, you could also mix a little balsamic vinegar into the marinade.
Transfer the tuna tartare into chilled molds and cool thoroughly. Turn the tartare out onto chilled plates, and serve immediately.