Akami means "red meat" in Japanese. It is the inner part of the tuna loins and, in addition to its red color, it is known for its intense flavor. Therefore, this piece is perfect for preparing a tartare.
This dish, whose name is attributed to the tartar sauce in the original recipe, is very famous in countries like France or Poland. This preparation is characteristic of the fine cut of the meat and the use of raw product as the main ingredient. In this case, we will make a tartare with one of the tastiest parts of the Balfegó bluefin tuna.
To prepare the dressing, mix the egg yolk with the old mustard and Tabasco (or any other spicy sauce) and emulsify everything well. Then, season with a little pepper and salt. Finally, we add a little chives, a few capers, a few drops of lemon and emulsify again.
We take the piece of Balfegó bluefin tuna and cut it into medium-sized cubes. The important thing is to make sure they are the same size. Once all the akami is cut, we put it in a bowl and season it with Chinese onion. When everything is well integrated, we add a little of the dressing that we have prepared before and mix everything gently.
We almost have it ready. To plate (preferably on a flat surface), pour the tartar mixture with the dressing and leave a little space for the burrata. Once it is on the plate, we break the burrata a little and place it, with a spoon, next to the tartare. We finish with a little oil on the cheese and a touch of salt. It's now ready to eat!
