The red tuna tartare of the Drugstore

With Eric Frechon at the helm of the new Drugstore’s kitchen, everything is tops. His raw tuna tartare is a must must. Follow the recipe.

Preparation for the tartare:

Dice up the tuna in small pieces.

Add all the condiments and the vinaigrette, the soya sauce, salt and pepper.

Guacamole

Blanch the avocados for 30 seconds in a steam oven then allow to cool down, mix up with the lemon juice, the pimento of Espelette, salt and a dash of Tabasco.

 

Also discover the snail recipe of Eric Frechon and the sea bass carpaccio of the restaurant La Lorraine.

Elodie Rouge

Ingredients for 10 persons:

For the tartare:

  • 1.300 of diced up fresh tuna
  • 0.150grs of glazed tomatoes
  • 0.050grs of fresh ginger brunoise
  • 0.040 of black and white sesame
  • 0.150grs of soya vinaigrette
  • 0.100grs of chickweed
  • ½ bunch of fresh coriander
  • 1 bunch of Thai spring onion

For the guacamole :

  • 4 avocadoes
  • 0.080grs of fresh lemon juice
  • Pimento of Espelette
  • Tabasco
  • Salt and  pepper

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