Dive into a fresh and salty accord where tuna tartare, delicately enhanced by nasturtium flowers, harmonizes with Eterna I, our sparkling non-alcoholic drink with sea fennel. A subtle encounter between the marine flavors of fish and the vegetal liveliness of sea fennel.
Ingredients (6 people)
- 500g of tuna belly or other oily fish (leatherfish, amberjack, swordfish)
- 30ml of roasted sesame oil
- 40ml of soy sauce
- 10g of nasturtium leaves
- 1 whole nasturtium leaf for garnish
- Grated garlic
- Grated ginger
- Salt
1 - Cut the fish belly into small cubes and set aside.
2 - In a bowl, mix the sesame oil, soy sauce, chopped nasturtium with the garlic, ginger and salt.
3 - Season the fish with the marinade before serving.
4 - Arrange on the plate with the nasturtium leaf on top.
5 - Serve with a flute of chilled Eterna I.
A recipe to share without moderation!
