Tuna Tartar with Pomegranate Orange Glaze

For the tuna tartare, dice or chop the tuna very finely with a sharp knife. Cut the onion into fine rings.

Finely chop the shallot, chili and pepperoni. Mix all ingredients for the tartar with the tuna and refrigerate for at least 1 hour.

Spoon out the pomegranate. For the glaze, mix the juice and zest of the orange with the pulp and seeds of the pomegranate.

Add honey to taste and season with salt and pepper. Place the tartar in round ramekins on a plate and press lightly.

Remove the ring. Drizzle the pomegranate-orange glaze over the tuna tartare with a spoon and garnish with a small sprig of dill.

Preparation Tip:

As an alternative to tuna tartare, you can also prepare fresh salmon fillet into a delicious tartare.

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