Tuna & Beef Tartare with Kimchi by Adam Handling

Cook at Home

Adam Handling, Chef at Belmond Cadogan Hotel in Chelsea and Frog in Covent Garden, has created this beautiful dish using two raw ingredients and allowing the the Kimchi of Korea and togarashi of Japan take it to another level.

Serves

Prep Time

30 mins

Cooking Time

0 mins

Ingredients

For the Tartare

70g 5mm diced tuna
70g 5mm diced beef fillet
10g chopped chives
1 tbsp kimchi emulsion
1/2 tsp kimchi liquid
crispy onions – pinch
black sesame seeds – pinch
togarashi – pinch
edible flowers and micro herbs for garnish

For the kimchi emulsion

dash of kimchi liquid, from a jar of kimchi
1/2 tsp harissa
1 tbsp mayonnaise

For the soy-cured egg yolks

2 egg yolks
100ml soy sauce

Back to restaurant

Method

Make the soy-cured eggs 12 hours before you plan to serve the dish by placing the 2 egg yolks in a container covered with the soy. The eggs will harden.
Mix together the ingredients for the kimchi emulsion and add to a bowl with the tartare ingredients. Mix well, adjusting the seasoning to taste.
To serve, place two metal rings on two plates and add the tartare mixture, pressing down gently.
Carefully remove the rings and top each portion with micro herbs and edible flowers.
Remove the egg yolks from the fridge, drain and pat dry, and finely grate over the top of the tartare.
Serve immediately.

34/35 Southampton Street, Covent Garden, London, WC2E 7HF

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