☆ tuna and scallop shellfish's tartare ☆

★ material of four ★

・tuna … 200g　・scallop … 8 pieces　・tomato … 5 pieces　・cucumber … 1　・tapioca … 20g　・mayonnaise … Big spoon 2
・lemon fruit juice … 5cc　・olive oil … 15cc　・salt and pepper … Proper quantity　・chive … Proper quantity

◆ point ◆

・Please use the Welsh onion and the Daikon sprouts, etc. when there is no chive.
・Please substitute it by the tomato juice 500g of unsalted when there is no fresh tomato.

+++++ how to make +++++

1. The tapioca is put in the hot water and it boils it softly.

2. The cucumber is put in the hot water where the salt was put and it boils it for about one minute.
The boiled cucumber is put in the ice water and it cools it.
It cuts in the square of 8mm and it cools it with the refrigerator.

3. The tomato peels off the skin, and removes the seed.

4. The tomato of {3} is strained.

5. The tomato of {4} is put in the pan, and to become like the puree, it condenses it.
(Lye that is floating is removed. )
(When virgin bloody Mary is handled, similarly condense it.

6. The tomato of {5} is cooled with the refrigerator.

7. The tuna and the scallop shellfish are cut in the square of 8mm, and it puts it in the bowl.

8. The mayonnaise and the lemon fruit juice are added to {7} and it mixes it.

9. The tapioca of {1} and the cucumber of {2} are added to {8} and it mixes it.
The taste is adjusted adding the salt and the pepper.

10. The olive oil is added to the tomato puree of {6} and it mixes it.
The taste is adjusted adding the salt and the pepper.

11. The Selcl type is put on the plate, and the tuna of {9} is packed

12. The tomato puree of {10} is put on {11}, and the surface is made to flatten.

13. The Selcl type of {12} is taken, and it decorates it with the mayonnaise. 　The chive is dispersed.