Tartare is one of my favorite dishes to order when I am eating out, whether it is meat, fish or veggie, I just find it so light, refreshing and full of flavor. This weekend it was hotter than usual here in Singapore and a tuna tartare is just what I felt like! Here is my version of a perfect tuna & avocado tartare:
RECIPE ( for 2 people)
100g of fresh tuna
For the avocado mixture:
1- Cut the avocados in small cubes and add lime juice
2- Mix in the grated fresh ginger, chopped chili, a pinch of salt and a drizzle of olive oil. set aside (all ingredients to taste)
For the tuna mixture:
1- With a knife cut the tuna in very small pieces (as shown in picture 7)
2- Chop the spring onions, chives and chili and grate some fresh ginger (the amount is to your taste), mix into the finely diced tuna, add a drizzle of olive oil.
3- In a small bowl mix about 2/3 tablespoons of soy sauce with a teaspoon of wasabi. Add to the tuna mixture.
To serve, place a mold or cookie cutter on a plate, fill it halfway with the avocado mixture on the bottom and the top half with the tuna mixture, lift the mold and here is your perfect tuna and avocado tartare!
- Make sure the fish is the freshest possible, if unsure, ask your fishmonger and tell him that you will be using it raw
- Always wash the fish under cold water and pat it dry with a kitchen towel (see picture 6)
- An easy way to dice avocado without mashing it is to score the flesh in cubes and then spooning it out (see picture 3&4)
-To give your tartare a little crunch, ad a VERY thin slice of toasted bread or crouton (see last picture)