- 10 Cobelén anchovy stuffed olives
- 3 tbs soy sauce
- 200 g bluefin tuna steak
- ½ spring onion
- 1 tbs old-style mustard
- Olive oil
- 1 tbs apple vinegar
- 1 tsp toasted sesame
- 1 tbs meat juice
Dry the tuna with paper towels and remove any tough, sinewy parts. Cut in small cubes and mix with the chopped spring onion and 6 Cobelén olives. In a bowl, mix the olive oil and meat juice and combine well with the tuna.
Add the soy sauce, mustard and vinegar. Season with a pinch of salt and mix well. Cover with a lid or cling film and keep in the fridge during 30 minutes.
Use a mould to shape the tartar. Sprinkle with toasted sesame to add crunch and decorate with olives.