🇨🇾 CyprusSushi
🍣 Tuna Tartar
Plating: Medium Sushi Plate
FishDairySoyIngredients
- •120gr
- •½ nori
- •40g mixture
- •20g cream cheese
- •20g avocado
- •20g cucumber
- •1g spring onion
- •2g Served with sauce
Equipment
- White Chopping Board
- Rolling Mat
- Sushi Knife
Method
- 1Apply 120gr on nori
- 2Add Philadelphia cheese, avocado and cucumber inside and roll it
- 3Cut into 8 pcs
- 4Lay down all the pcs and add tuna tartar on each piece of sushi
- 5Add the teryaki sauce
- 6Finish it with pinch of spring onion on each piece
Plating
Medium Sushi Plate
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
EQUIPMENT NEEDED TO PRODUCE TARTARE SAUCEtartar
SOP 9 · Food Book
Green cutting board
Green knife
Scale
Plastic bucket with lid
Spoon
Once the kitchen closes, move the tartare container to the cold room for
use the next day.
The tartare should not be used beyond three days from production date.
TARTARE SAUCE DO NOTStartar
SOP 9 · Food Book
Don’`t use the carrot with the peel on.
Don`’t cut the carrots, onions & dill cucumber into different sizes, they should all represent the
same size.
Don`’t leave the tartare sauce out overnight, the products in this sauce are raw and will not
remain fresh without being refrigerated .
588g
653%
47.8g
797%
TARTARE SAUCEtartar
SOP 9 · Food Book
Each 12.5kg portion contains:
2822g
4031%