The first tartar
[1] When cutting yellowtail, scallops, and avocados, cut them to match the size to give them a beautiful finish.
How to make it
1
Cut the smoked yellowtail, scallops and avocado into 5mm squares. The capers should be rough. Chop the onions, sprinkle and drain.
2
Mix [1] and asatsuki in a bowl. Add A and mix.
3
Combine selfie, clams and sprouts with olive oil, a little salt and a little pepper.
4
Place the tartare from [2], which has been cut into pieces using celcles, and garnish with diced fruit tomatoes.
5
Add garlic toast to [4] if you like.
Ingredients for 4 people
-
- Smoked
- 160g
-
- scallops x 2
- 60g
-
- Avocado net
- 60g
-
- Onion
- 20g
-
- capers
- 10g
-
- Chop the assatsuki in small
- 2 tbsp
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- French Dressing
- 10cc
-
- Balsamic Vinegar
- 1 tsp
-
- Lemon juice
- 10cc
-
- salt
- A pinch
-
- Pick it
- A little
-
- selfie , cut into 4-5cm wide
- Appropriate amount
-
- For salads to be placed on assatsuki
- Appropriate amount
-
- sprouts , cut into 4-5cm wide
- Appropriate amount
-
- fruit tomatoes , 5mm cubes
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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