Tuna and Avocado Tartare
Perhaps it's the similarity to ceviche, but tuna tartare is a popular dish in coastal regions of Latin America known for their delicious fresh seafood. This smart starter for 4-6 is ideal for a dinner party and incorporates a layer of avocado for a Latin twist on the traditional recipe. As an alternative serving suggestion, you could consider stuffing whole halves of avocado with the tuna tartare mixture, and you can use salmon instead of tuna if you prefer.
- Prep: 15 minutes
- Cook: 1 hour
- Total time: 1 hour, 15 minutes
- Recipe serves: 8
- 2 Ripe but firm avocados, diced into approx 1-2cm cubes
- 400g Sashimi-grade tuna, diced into approx 1-2cm cubes
- 2 Spring onions, diced into small rounds
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- Juice of a lemon
- Generous pinch of salt
- Generous pinch of sugar
- 1 tsp Mayonnaise (optional)
- Micro leaves (e.g. mizuna leaf), chopped herbs (e.g. coriander) or cress to top
- Sprinkling of sesame seeds to top (optional)
- Being careful not to mush the avocado, mix it with the salt, mayonnaise (if using) and half the lemon juice in a bowl, then divide into even portions. Carefully shape each portion into a round base on individual small plates.
- Mix together the tuna, spring onion, soy sauce, sugar, sesame oil and remaining lemon juice in a large bowl. Divide into even portions and layer over the top of each avocado base to form a small tower.
- Optional: top each tower with a flourish of micro leaves, herbs or cress, then sprinkle with sesame seeds.
- Serve immediately.