Master Chef Emanuel Wernbacher is the Corporate Chef of Lev Restaurant at Leopolis Hotel. Emanuel has worked in some of the world’s most celebrated kitchens and his many culinary achievements include two Michelin Stars for his work at the Winter Garden Restaurant at Panhans Grand Hotel in Austria. He specialises in Austrian, Continental, European and Fusion cuisines and will be sharing his chef’s secrets with Lviv Today readers each month.

Next month: Grilled Pork Medallions

Yours,
Emanuel Wernbacher

For 2 persons
 

Ingredients:

150g Fresh tuna
Some lime juice
50g Onion
20g Parsley
Black sesame
Soya sauce
Salt, pepper
Sesame oil
Frisee salad for garnish
 

Preparation:

First slice the tuna flet into small pieces. Then slice the onions and the parsley thoroughly. Put the sliced tuna in a bowl then add the onions and the parsley. Add some sesame oil and the juice of a lime to your liking. Now add to season the tar tar, soya sauce, black sesame seeds, salt and pepper. Then arrange this tar tar nicely in a metal ring on the plate and put the marinated frisee salad on top
for garnish. This dish goes very well with a cold, dry white wine.
 

Bone appétit!