Tuna avocado tartare
Desire for the sea.
I love fresh tuna.
I love this great appetizer.
I love to serve them up to everyone that I have especially taken to my heart.
Preparation time
15 min
Time needed
45 min.
Servings
for 2 persons
Round thing
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Ingredients
For the tuna
- 300 g fresh tuna (sushi quality)
- ½ bowl cress
- 1 tsp sesame oil
- Pepper & Salt
- 1 tsp sesame seeds (white or black)
For the avocado
- 2 avocado
- 1 organic lime (grated optional)
- needed is about 1 tablespoon lime juice
- ¼ chili pepper
- 1 tsp sesame oil
- Pepper & Salt
- ¼ bunch cilantro (who likes it)
Preparation
The most important thing in this recipe for Tuna avocado tartare is the freshness of the ingredients – everything stands and falls with it.
When shopping at your local fishmonger, you made a point of buying tuna that was sushi quality?
Good.
The avocado is ripe for eating – but not too soft and has no bruises?
Super.
The herbs (cress and cilantro) are also well on it?
Fine.
From now on everything is simple, because it is simple recipe 😉
All we have to do is a little snipping and gentle blending.
The result is amazing. Tuna avocado tartare is to die for, did I mention I love it?
Yes? Ok – let’s get started then.
The tuna
Place a bowl, preferably metal, 60 min. before you start the preparation, in the refrigerator.
Or give for 5 to 10 min. a few ice cubes in it to cool the bowl well.
Cut the tuna into max. 1 cm small pieces – finer with pleasure,
Do yourself a favor, be pedantic: remove the fine silver skins and put it in the pre-cooled bowl.
(Are there still ice cubes in it? Ah, then now out with it!).
Gently salt and pepper, add sesame oil, stir gently, then put bowl in the refrigerator.
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The avocado
Chop the chili pepper very finely.
Avocado in max. Cut 1 cm small pieces – preferably finer – and place in a bowl.
If you like, rub off some of the zest of the organic lime before squeezing. Add lime juice (about 1 tablespoon) to avocado and stir. Make sure the juice mixes well with the avocado pieces or they will quickly turn an unsightly brown.
Add salt and pepper, chili and sesame oil to the avocado (if you like it – like me) now also add the finely chopped cilantro.
Gently fold in the grated lime zest if you want a little more lime power …
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Bringing things together
Take the bowl with the prepared tuna out of the refrigerator.
Grab your dressing ring, wet it with a little water (it will stick less) place it on an appropriately sized plate (it doesn’t really matter, but it just looks better on it).
Now layer your tuna tartare alternating with the avocado tartare to form a Tuna avocado tartare with a spoon in the ring.
Then press the mixture very lightly into shape, but please be careful not to squish the tuna and avocado.
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Remove the dressing ring and sprinkle the Tuna avocado tartare with cress and some sesame seeds.
Feel free to scatter a little of both on the big plates, we have room.
Serve cold.
Bon appétit.
