Luigi Pomata's recipe: Tartare of bluefin tuna on cream of buffalo mozzarella and dehydrated capers
Ingredients for 4 persons
- 400 g of bluefin tuna filet
- 200 g buffalo mozzarella cheese
- 30 g dehydrated capers
- 1 lemon
- Oil, salt, pepper to taste
- Herbs for decoration
Procedure
Cut the tuna filet into strips, then into cubes and finally beat with a knife to make a tartare, correct with salt, pepper and add lemon peel and a little juice.
In a blender put the buffalo mozzarella with its water blend until smooth and homogeneous correct with salt, pepper and little oil.
Dish composition
Cup the tartare and add the buffalo mozzarella cream, crumble some dehydrated capers and decorate with herbs.
