Bresc BV

Tuna tartare lollies

Ingredients

4
  • 400 g fresh tuna
  • 1 tomato
  • 1 avocado
  • 20 g Bresc pesto di pomodori
  • 10 g Bresc horseradish puree
  • 10 g Bresc garlic slices
  • 1 shallot
  • 50 ml yoghurt
  • cress
  • salt and pepper

For the meringues: 

  • 4 g matcha powder
  • 1 dl fish stock (chilled)
  • 40 g palatinose
  • 40 g powdered egg white

Preparation method

Slice the shallot very finely and dry it in the oven for 3 hours at 80 °C; do not use the convection setting. Chop the tuna, the avocado and tomato very fine. Mix them in a bowl with the pesto di pomodori and season with salt and pepper. Mix the yoghurt with the horseradish and store them in a piping bag. Mix the matcha powder, fish stock, palatinose and powdered egg white and whisk to a firm foam. Pipe 3-cm meringues and dry them in the oven for 4 hours at 100 °C. Slide the meringues upside down onto a skewer and then cover them with the tuna tartare. Garnish with the horseradish cream, shallot crisps and a sprig of cress.