Here’s one lent-friendly dish you should not miss.
Tuna tartare, which is essentially small sizes of tuna flavored with spices, is one of the best things that ever happened to raw fish. With a little bit of spice, raw tuna is transformed into an elegant appetizer that gives bursting Asian flavors. Bait’s by Chef Joseph Margate is one of the restaurants in the country that offers this dish.
Haven’t tried their Tuna Tartare? Check out what you’ve been missing out on by booking a table at Bait’s! You could even get up to P300 off when you book via Booky, since they’re among Booky Prime’s 250 partner restaurants.
Dig in, hungry one.
Bait’s Tuna Tartare – Now closed
The idea of preparing tuna tartare at home may sound intimidating, but Chef Joseph shares five tips to keep in mind when you try your luck in making this dish on your own.
1. Find the best tuna you can find. I always like to go local. Go to Farmer’s Market in Cubao and just say “sushi-grade” or “pang-sushi.”
2. Tuna tartare always takes a good amount of salt. Do not be afraid to put salt and something else like soy or fish sauce.
3. Try to make lemon oil. Grate some lemon peels, put it in some extra virgin oil, and heat it up a bit.
4. Always have some sort of onion whether spring onions or finely diced shallots. Onion lends itself really well to raw fish.
5. Serve it with something crispy.
Ready to make your first tuna tartare? Make sure to drop by Bait’s first to try its take on tuna tartare, so you know the challenge you’re in for. Just like Booky’s 250 Booky Prime restaurant partners, you can book a table, get a discount, and even a ‘surprise’ FREE dessert before your meal ends!
A visit to this restaurant might finally push you to have an experiment in the kitchen.