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Rare Tuna Tartlet

Celeste’s starter recipe from week 4 of Come Dine With Me Australia.



  • 1.

    Cut the tuna steak into a 3cm square block, season and rub all over with olive oil

  • 2.

    Heat non-stick fry pan and sear tuna over high heat on each side until golden but still pink in the middle. Set aside

  • 3.

    Combine the mayonnaise, crème friache and cornichons in a bowl. Place 1 teaspoon of the mayo mixture into each tart case and place a piece of thinly sliced tuna on top. Garnish with a sprig of chervil and serve immediately

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Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Rare Tuna Tartlet.


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