Tartare de thon ou Barracuda.
Hacher très finement la chair débarrassée de sa peau et des arrêtes.
La mélanger à une mayonnaise (sans blanc d’ufs) avec sel, moutarde, huile d’olive.
Y ajouter selon ses goûts, persil, oignons verts, oignon blanc, worcestershive sauce, ketchup, etc
Prévoir 200 grammes de poisson par personne.
Recette dévoilée par Domi Durand à bord de son voilier « L’oie sauvage 2 » lors d’une escale à Madère.
| Cookie | Durée | Description |
|---|---|---|
| cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
| cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
| cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
| cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
| cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
| viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
