Tuna variation for gourmands

To cook at home for delicious Zermatt memories. Local chefs reveal their best recipes. This time, Rene Kockelkoren from the Grill le Cervin presents a tuna variation for gourmands. 

by  Kockelkoren Rene

Ingredients for 4 People

320g tuna
8 slices of Iberico ham
Some salt and pepper, chopped chervil, coriander and lime zest
  Wakame seaweed salad
  Sesame seeds, yuzu juice, soya sauce
  sour cream
  lime juice

Preparation Tuna Tatar

Cut 160g into small pieces, season with salt and pepper, chopped chervil, coriander, and lime zest.

Preparation Quick fried tuna cubes 

Quick roast the tuna pieces over high heat. Season with salt and pepper and cut them into four cubes.

Preparation Wakame seaweed salad

Soak and press dry the wakame seaweed salad. Season with sesame oil, sesame seeds, yuzu juice and soya sauce.

Preparation Iberico ham

Slice as thin as possible and arrange as rose blossoms.

Preparation Lime mayonnaise

Stir lime juice and lime zest into mayonnaise or sour cream.


Wine recommendation

Sauvignon Blanc, Cave d’Anchettes, Jérôme Favre-Berclaz, Venthône

Tipps for Grill Le Cervin

Awarded 14 GaultMillau points, the Grill le Cervin has a changing large piece direct from grill and à discretion. Regional and seasonal specialties. Sit outside on the terrace of the Mont Cervin Palace in the front row along the Bahnhofstrasse in summer. The pool garden offers calm moments for quiet and relaxation.