Delicate and light. Quick and easy to make and completely delicious!

Ingredients

• 250g veal/schnitzel meat
• approximately 50g Sevruga caviar or red caviar
• 2 young spring onions in tiny cubes
• 100g of tuna in water
• 2 limes
• 25g Murcia capers
• 3 tbsp of Crème Fraiche
• Spices

Preparation

1. Chop the meat into little chunks or put through a mince machine.
2. Cover in salt, freshly ground pepper and some lime juice and allow to marinade.
3. Place the tuna and crème fraiche in a blender for a minute and mix in the capers and spring onion.
4. Add half to the tartar, to taste, mix well and then place in the fridge for an hour, covered in clear plastic.

Serving suggestion

• Use the rest of the tuna sauce and place it on a large starter dish.
• Place the tartar in a timbale and place in the centre of the starter dish.
• Cover in black or red Caviar.
• Serve with some salad and fresh chives as well as some bread.