2 or 3 cebettes
1 brown shallot
10 g of green olives
10 g black olives
1 tablespoon chopped capers
Some zests of cumbava
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/2 lemon juice
Mince finely a beautiful filet of tuna believed.
Cut the carrot, cevettes and shallot into brunoise and mix with tuna. You can also add a brunoise of cucumber, carrot and fresh ginger if you wish.
After cutting, sprinkle with olives, capers and zest of cumbava.
Salt and pepper the mixture. Depending on the taste you can also spice it.
In a small bowl, combine the soy sauce, balsamic vinegar and lemon juice. Add by whisking olive oil to make the consistency of a vinaigrette, season, mix with tartarsprinkle with freshly chopped chives and cilantro.
For a more oriental scent, you can replace the tuna by swordfish.