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Phillip Nordt: This zesty local tuna tartare would make French and Mongolian chefs’ eyes water
Thursday 9 July 2020 | Written by Supplied | Published in Art
Tartare is an eat-and-serve dish –keeping it for the next day is not recommended! 20070802
RECIPE: At the moment we have a lot of young tuna around with a lower mercury content than the large ones and there is nothing better than a tartare.
RECIPE: At the moment we have a lot of young tuna around with a lower mercury content than the large ones and there is nothing better than a tartare.
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