DENNIS MAZZA

New Style Bluefin Balfego Tuna tartare & Elderflower

STARTER

4 PERS
timing

30 MIN
preparation time

5 MIN
Cooking time

25 MIN

INGREDIENTS

BLUEFIN BALFEGO TARTARE

600 g Bluefin Balfego Tuna filet

MARINADE

4 pieces lime
4 pieces elderflower
100ml soy sauce
100ml mirin
100g sugar
100g water

FLOWER BLOSSOMS X HERB SALAD

8 pieces violets
Cilantro blossoms
Tarragon
Dill

RECIPE DEVELOPMENT

1. TUNA

Cut Bluefin Balfego tuna filet into equal cubes.

2. MARINADE
Wash the limes and grate the zest off and keep separate. Squeeze the limes and keep the juice also
separate.
Bring the lime juice, soy sauce, mirin, sugar, water and elderflower to boil shorty and put aside.
Need to be cold when used. Sift the cold marinade.

3. FLOWER BLOSSOMS & HERB SALAD
Pick violets, cilantro blossom, tarragon and dill and mix together with some lime zest.

FINISHING & SERVING INSTRUCTIONS

Mix the sifted cold marinade in a bowl with the tuna cubes and let it be aside for 5 minutes. Spread
the tuna on equal parts on four plates and garnish generous with the flower blossom & herb salad.

Krug Grande Cuvée
171^ème Édition

Purchase

DISCOVER MORE

Thanks to the blossoms, flavours and textures are wellbalanced and combine the plate with the uniqueness of Krug Cuvée 171ème Édition perfectly. The freshness of Krug Cuvée 171ème Édition finishes the harmony of the entire plate.