Brandywine Restaurant’s Tuna Tartare Recipe

Brandywine Restaurant’s Tuna Tartare Recipe

Serves 3


Saku tuna 300g

Chopped red peppers – 15g

Finely chopped red onion – 10g

Chopped green mangoes – 45 g

Chopped parsley – 45g

Lemon juice – 5ml

Avocado guacamole – 15g

Tartare sauce (separate recipe)

Guacamole mix:

1 mashed avocado

5ml lime juice

Dash of salt

60g of finely chopped red onion

5 g chopped cilantro

1 diced plum tomato

5g of mince garlic

1 pinch of ground cayenne pepper



Use a metal stacking tower to layer the ingredients as shown in the photo . . .

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