First, prepare the tuna dressing by whisking together the olive oil, shallot, parsley, lemon juice, and Dijon mustard.
Cut the tuna into small squares with a very sharp knife.
In a deep bowl, mix the tuna with the dressing and set aside.
With a rolling pin, flatten the whole grain bread and cut out circular shapes with a cookie cutter. Toast until lightly browned.
In a deep bowl, mix the fresh cream with the wasabi.
Assemble your tartare by placing a slice of bread, a teaspoon of wasabi cream, 2 tablespoons of tuna tartare (you can use the same cookie cutter to place it on the bread), another slice of bread, and more tuna tartare.
Garnish with a bit of alfalfa sprouts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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