Fried Tuna Tartar on Tomato and Olive Salad Sauce

Rinse parsley and chives, dry and chop finely. Peel, core and dice tomatoes. Cut olives into fine slices. Remove peel from shallot and chop finely. Also chop cornichon and capers.

Mix tomatoes with olives and half of the kitchen herbs. Season with salt and pepper and balsamic vinegar.

Cut the tuna fillet into fine cubes with a sharp kitchen knife (to keep the tartar nice and fluffy, do not chop the fish).

Gently mix tuna cubes with remaining cornichon, herbs, shallot and capers and 1 tsp olive oil. Season with salt, pepper and juice of one lemon. Form small cookies from the mixture. Cut the filo dough into narrow strips, roll the tatar biscuits in it and fry them in a frying pan with the remaining olive oil so that the dough becomes nice and crispy. However, the tartare should remain cooled on the inside.

Chop the basil and mix it into the tomato and olive salad dressing. Serve together with the tuna tartare.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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