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Tuna Tartare with avocado recipe

Tuna Tartare with Avocado

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Tuna tartare is one of the nicest ways to serve tuna – simple with clean, fresh flavours.

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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½ an avocado
zest and juice of 1 lemon
freshly ground salt and milled black pepper

Tuna Tartare
200 g pole-caught yellowfin tuna
½ a red onion, finely diced
8 capers, rinsed and finely chopped
a small bunch of fresh chives, finely chopped
fresh coriander and micro leaves for garnishing

good quality extra virgin olive oil to dress

In a small mixing bowl, smash the avocado with the back of a fork. Add half the lemon zest and juice, season with salt and pepper and set aside.

To make the tartare, finely chop the tuna into very small pieces. Mix the tuna, onion, capers, chives and the remaining lemon juice and zest in a mixing bowl. Season with salt and pepper.

Line a small glass or cup with cling film, pressing it as smoothly up the edges of the container as possible. Place the tuna tartare into the prepared mould, pressing down gently with the back of a teaspoon and top with the smashed avocado. Carefully unmould by turning the container over onto a plate and then gently removing the cling film. Garnish with fresh coriander and micro leaves, drizzle generously with olive oil and serve immediately.

Tips:  Ask your fishmonger to slice a piece of yellowfin tuna that has been cut from the centre of the loin and has no sinew. Insist on pole-caught tuna as this is on SASSI’s green list and is a sustainable fishing method. To make things a little spicy, serve with a dash of wasabi mayo or a touch of chilli