Serves 1
50g tuna dices
salt, to taste
20ml XO sauce
1 foie gras terrine slice
20g mango dices
20ml Thai minced chilli sauce
1 roasted Peking duck skin slice (available in Chinese deli)
20ml sweet bean sauce
10ml olive oil
5g minced chive
Marinate tuna dices with some salt and XO sauce in a bowl. Set aside.
Place a round ring mould on the serving plate and spoon the marinade tuna into the ring, smooth the surface with the back of a spoon and top with a slice of foie gras.
Mix the mango dices with the chilli sauce and top the mixture on the foie gras, compress the combination slightly with the back of a spoon, then remove the mould. Place a piece of roasted Peking duck skin at an angle to assemble the tuna tartar.
To Serve:
Drizzle the sweet bean sauce and olive oil around the plate and sprinkle with minced chives.