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Rare Tuna Tartlet

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


  • 185g tuna steak

  • sea salted and cracked black pepper to taste

  • 1/3 cup good quality mayonnaise

  • ¼ cup crème friache

  • 8 cornichons, finely diced

  • 18 cocktail pastry cups

  • chervil sprigs to garnish


  • 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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