Marinated Tuna with Green Asparagus
and Capers Pancake

By Executive Chef Rainer Sigg, Adlon Restaurant, Berlin, Germany

Marinated Asparagus Ingredients:

(Measurements in Grams)
16 Green asparagus
20 ml  Lemon juice
60 ml  Olive oil
1 Tsp  Diced shallots
1 Tsp  Minced chervil
1 Tsp  Minced parsley
1 Tsp  Minced chive
TT Salt, Ground Pepper


Peel the asparagus and blanch in light salted boiled water, so that the asparagus still has bite. Season the lemon juice with salt and pepper and montée with olive oil. Add the shallot brunoise and the herbs. Perhaps season again. Marinate the asparagus with the vinaigrette.

Marinated Tuna Ingredients:

1 kg Tuna filet (yellow fin)
30 grams Salt
35 grams Sugar
1 cl Cognac
1 cl Malteser Aquavit
1 cl White port wine
1 Lemon (juice of 1 lemon)
2 Tsp Minced Chervil
20 grams Ginger


Clean tuna from all tendons and put in a rectangular vessel. Marinate with the alcohol mixture and the lemon juice. Peel the ginger and cut in thin slices. Pour the mixture of salt, sugar and ginger over the tuna, so that it is covered equally. Pull off the chervil and also spread it over the tuna. Cover with transparent foil and store in a cool place for approx. 24 hours.

Tomato Sauce Ingredients:

100 grams Tuna (Bonito in glass)
50 grams Mayonnaise
50 grams Whipped cream
1 Tsp Cognac
TT Salt, Ground Pepper


Give the tuna with all ingredients in a Blender and mix very fine. Pass through a sieve and store in a cool place.

Pancake Capers Ingredients:

2 Egg yolk
2 Egg white
100 grams Flour, fine
150 grams Milk
20 Capers
30 grams Butter
TT Salt


Mix the egg yolk with the milk. Add sieved flour, beat the egg white until stiff with the salt and stir into the dough with a 3/3 system. Heat the butter in a pan. Press out (Ø 10 cm) a 2 cm thick dough and fry both sides gold brown with 5 capers each.

Place the asparagus in the middle of the plate and add vinaigrette. Arrange the thin cut tuna slices on the asparagus and marinate with the tomato sauce. Carefully put the pancake on top. Garnish with chives and chervil branches.

Other Great Related Links:
The Aldon Hotel

 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |