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A gourmet taco on a speckled ceramic plate, topped with greens, salsa, a dollop of black caviar, and garnished with lime zest. The taco sits on a tortilla with both white and blue corn halves.

Beef Tartare Taco with Caviar

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Chopped premium steak, perfectly seasoned and topped with roe caviar, served on a warm corn tortilla with micro herbs and a hit of lime.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Appetizer, Meat, Seafood
Cuisine: Californian, Modern
Calories: 101
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Corn taco
  • 8 oz Delmonico steak trimmed of all silver skin, tendon, and fat
  • 20 grams Roe caviar
  • 1 small pinch Micro cilantro
  • 1 tablespoon Shallot chopped
  • 1 teaspoon Dijon mustard
  • 1 Egg yolk
  • 1 teaspoon Capers chopped
  • 1 teaspoon Parsley chopped
  • 1 tablespoon Furikake
  • 1 tablespoon Chives thinly sliced
  • 1 tablespoon Soy sauce
  • Salt and black pepper to taste
  • 1 Lime to garnish

Equipment

  • Sharp chef’s knife
  • Small sauté pan
  • Tongs or spatula
  • Mixing bowl

Method
 

  1. Trim the steak of all fat, tendon, and silver skin. Dice the clean meat into small, uniform pieces.
  2. In a mixing bowl, combine chopped steak, shallot, chives, parsley, capers, egg yolk, mustard, soy sauce, and furikake. Drizzle in a bit of olive oil, then season with salt, black pepper, and a squeeze of lime. Mix gently until fully incorporated.
  3. Warm the corn taco briefly in a dry pan until pliable and aromatic.
  4. Spoon the tartare mixture into the center of the taco.
  5. Top with a pinch of micro cilantro and a generous spoonful of roe caviar.
  6. Finish with a final squeeze of lime. Serve immediately.

Nutrition

Calories: 101kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 1127mgPotassium: 177mgFiber: 3gSugar: 2gVitamin A: 439IUVitamin C: 22mgCalcium: 59mgIron: 2mg

Notes

Storage: this is a raw beef tartare, so mix it and build the taco right before serving, don't let it sit dressed in the fridge. Buy the steak the day you plan to eat it and keep it well chilled until you're ready to chop and season.

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