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Kumato® and bluefin tuna tartare - Joaquín Felipe

Main course

Ingredients (4 servings)

  • 6 Kumato® tomatoes
  • 300 g toro of bluefin tuna
  • 50 g mojama
  • 50 g sea urchin roe
  • 250 ml kombu water
  • Wasabi
  • Soy sauce
  • Olive oil
  • Lime juice


  1. Peel and deseed the tomatoes.
  2. Slice the tomato flesh like a tartare and season with a little wasabi, olive oil and soy sauce.
  3. Next, cut the tuna into a tartare shape and seasoned with wasabi, olive oil, soy sauce and lime juice.
  4. Gel the kombu water with neutral gelatine.
  5. Finally, assemble the dish with the tuna as a base, and top the tomato with the sea urchin roe and a slice of julienned mojama. Plate the kombu jelly and tomato seeds on the side.