Tuna and avocado tartare

Tuna and avocado tartare

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 red bird’s eye chilli, seeded and finely chopped
375g sashimi tuna
1 small red salad onion, finely diced
2 teaspoons sesame oil
1 tablespoon chopped parsley or fresh coriander
1 tablespoon tiny capers, drained
1 lime, juiced
freshly ground black pepper
1 avocado
watercress sprigs or other small salad greens, to garnish
extra virgin olive oil
thin toast, (optional)

Method

  1. When preparing chilli, work under cold running water and wash your hands immediately afterwards, or simply wear rubber gloves. Cut the tuna into tiny dice and place in bowl with the chilli, onion, sesame oil, parsley or coriander, capers and half the lime juice. Season with a good grinding of pepper and spoon into 4 small ramekins or deep 7 cm-diameter biscuit cutters set over a tray.
  2. Peel the avocado, halve and cut thin slices crosswise from around the stone. Arrange in layers over the tuna, to fit snugly in the ramekin. Turn each ramekin out on to a serving plate and top with watercress sprigs. Drizzle with a little extra virgin olive oil and the remaining lime juice and serve, if liked, with thin toast or melba toast.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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