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

    Method 

    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. 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.