Tuna tartar

14 Nov 2016
< 1 min read
Get a taste of the Cheval Blanc Randheli’s culinary experiences with this recipe from Laurent Chancel for tuna tartar (Deelani)…

Serves 4


80g tuna loin

50g ginger

50g olive oil

500g tomatoes

120g cherry tomatoes

100g lemon dressing

12g cress

Fleur de sel

Black pepper


Slice the tuna into nice and regular cubes, always work with a clean knife, a cut board and a mixing bowl with ice cubes to keep the tuna as cold as possible. Then, season in a mixing bowl with ginger micro planed, very small quantity of olive oil, salt and lemon dressing.

Put the tomatoes in boiling water for 10 seconds and then refresh them immediately in order to remove the skin gently. Remove the seeds and cut the tomatoes into nice and regular rounds.

Plate the tuna nicely in a ring; add some fleur de sel on top and cress.

Season the cubed tomatoes with olive oil and fleur de sel, put them on the toasted half baguette, next to the tartar.

Cheval BlancRandheli

M. Faamudheyrige, Orchid Magu, Unit B 2nd Floor

Male 20209

Republic of Maldives

+960 656 1515