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Eden Roc At Capa Cana

Red Tuna & Red Snapper Tartare Recipe

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Ingredients for 4pax:

-200 Gr Red Tuna
-200 Gr Red Snapper

Dressing:
- Fleur de sel
- Piment d'Espelette
- Lemon Oil
- Finely chopped coriander

Lemon Oil:
- 5 Lemons
- 250 ml Arbequina extra virgin olive oil

Passion fruit emulsion:
- 100 ml Passion fruit juice
- 25 gr Butter

Coriander Pesto:
- 150 ml Arbequina extra virgin olive oil
- 100 gr Parmesano cheese
- 60 gr Pine nuts
- 30 gr Fresh coriander
- 1 Clove of garlic
- Salt

Casabe Bread:
- 450 gr Cassava root, peeled and washed

 

Directions:

Tartare: Dice the red tuna and snapper in 1cm x 1cm cubes and set aside

Lemon OilPeel the lemons including the inner white layer of the skin. Mix the 200 Ml of oil and the lemon skin and cook for 24 hours at a temperture of 65 Celsius in a steam oven

Passion fruit Emulsion: Reduce the passion fruit juice to half and emulsify with the butter

Coriander Pesto: Grind all ingredients for the pesto in a blender, removing the garlic seed and finish off emulsifying with olive oil

Cassava bread crakers:

1. Grate finely the Cassava root with a grater

2. Spread in an oven tray and let it rest in the fridge for 1 hour

3. Heat the oven to 120 degrees Celsius

4. Heat up a non-stick skillet on medium heat

5. Spread a small amount of the grated cassava to create a thin layer that covers the bottom of the skillet

6. Cook for 45 seconds, turn and cook the other side for 45 seconds. The result must have a light golden color

7. Once this has been completed, place the cassava bread on a wire cable tray and bake in the oven for 5-10 minutes