Andrea Nori made this tuna tartare for our shoot at OK Bar & Italian Restaurant in Kyiv in June 2013. It is a light, fresh dish, and in his words guests at the restaurant like to order it in summer.
The tuna is shaped in a ring on the plate and served with a tomato gazpacho and a spoonful of yoghurt.
Method
- Gazpacho: marinate all the gazpacho ingredients together, then blend them.
- Tartare: cut the tuna coarsely and mix it with the salt, black pepper and olive oil.
- Shape the tuna on the plate with a ring mould.
- Serve the tuna tartare with the gazpacho and a tablespoon of yoghurt, and garnish as you like.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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