Tuna Tartar and Truffle Bites

Jl. Pantai Batu Mejan Gang La Brisa Echo Beach, Canggu 80361 Indonesia

There are basically two theories, and in both, meat is its main ingredient. The first hypothesis affirms that it is a dish originating in central Asia, where the well-known tribe of the Tartars seasoned and placed the meat between the saddle and the horse’s back, to bleed it and later eat it macerated. The other theory states that it comes from French Polynesia, where it is common to consume raw meat and that it became popular in hotels of French origin at the beginning of the 20th century.


This Recipe Serves 4

240 gr Tuna fresh loin

200 gr Mediterranean roasted salad

20 gr Soy sauce UsuKuchi

30 gr Ponzu sauce

30 gr Sesame oil

20 gr Extra olive oil Borges

20 gr Truffle oil

20 gr Truffle mayonaisse

90 gr Sourdough slices

10 gr Chives

5 gr Micro Basil

4 gr Sesame seeds

2 gr Shichimi Togarashi



200 gr Red pepper

150 gr Eggplant

30 gr Wakame salad

15 gr Sun dry tomato

20 gr Extra olive oil

6 gr Green tabasco

10 gr Perrins sauce

4 gr Salt

2 gr Black pepper



20 gr Japan Mayonaisse

2 gr Truffle oil



  • Wash the red pepper and the eggplant, pat dry and place on a baking tray with a little extra virgin olive oil and salt. Roast at 220 degrees Celsius for 40 minutes. 
  • Then peel and remove the seeds. Cut into julienne strips and reserve.
  • Mix in a bowl with the rest of the ingredients.


  • Mix the ingredients and reserve in the fridge.
  • Serves

  • Cut the tuna fillets into 1cm cubes.
  • Put half of the coriander seeds and half of the chives in a bowl together with the soy sauce, the ponzu, and sesame oil. Macerate for 3 min.
  • We place a 10cm metal ring in the center of the plate and first we put our Mediterranean salad, spreading it over the entire surface. Next, we put the macerated tuna and carefully lift the ring.
  • Around our tartar we place our toasts with a few points of truffle mayonnaise and on this the micro basil.
  • We finish our plate with sesame seeds and chives, truffle oil and sichimi.
  • Chef's Tip

    When we roast peppers or other vegetables, we usually get water from the vegetables that lose as a result of cooking. I personally love it, I see it directly or I use it to align other dishes, I recommend that you try it.

    The Restaurant

    La Brisa

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    The Chef


    Satrio Adi Guna

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