TUNA TARTARE WITH AVOCADO
Servings: 4 Prep Time: 25 Minutes
INGREDIENTS
- 400g Bluefin Tuna Akimi Saku Block
- 1 Tablespoon Mirin
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sesame Oil, plus more for drizzling
- 1 Teaspoon Grated Fresh Wasabi
- 1 Teaspoon Black and White sesame Seeds, plus more for sprinkling
- 1 Avocado Peeled, Pitted, and Cut into 1/4 Inch Cubes (Approx 250g)
- 1 Teaspoon Extra-Virgin Olive Oil
- 2 Teaspoon Rice Vinegar
- Sea Salt and Freshly Ground Black Pepper
- Caviar (optional)
- Micro Herbs to Garnish
A brasserie classic, tartare should always be made with the best quality sushi grade tuna, such as our exceptional Bluefin Tuna Akimi Saku Block. This simple dish is so easy to prepare, but makes a really impressive summery lunch.
Serve al fresco with toasted baguette slices or crackers and a crisp Provence Rosé.
METHOD
STEP ONE
If you are using tuna that is not already frozen then you will need to wrap the tuna tightly in plastic wrap, then freeze it until firm, but not solid, 20–40 minutes, depending on the thickness of the steak. If it is already frozen then let it thaw slightly so that is not solid. This method will make it much easier to dice
STEP TWO
In a medium bowl, whisk together the mirin, soy sauce, sesame oil and freshly grated wasabi
STEP THREE
Unwrap the tuna and using a very sharp knife, cut it into ¼-inch cubes. Transfer to the bowl with the mirin and soy mixture. Add the sesame seeds and turn to coat. Set aside.
STEP FOUR
In a small bowl, gently toss together the avocado, olive oil, vinegar, and salt and black pepper to taste.
TO SERVE
Stand a 3-inch round biscuit cutter in the centre of a plate. Fill with one fourth of the avocado mixture, then top with one fourth of the tuna mixture, pressing gently after each addition. Lift off the mold. Repeat on the three other plates with the remaining avocado and tartare. Drizzle each serving with sesame oil, then sprinkle with sesame seeds, top with a spoonful of caviar if using and micro herbs. Serve immediately.
SHOP INGREDIENTS
BLUEFIN TUNA
