Have you ever had a dish in a restaurant that’s blown your taste buds away and wondered how they did it, most probably you can actually do it too. The secret is to get the best of ingredients available and viola, you’re half way there.
I love Tuna tartare but it had never occurred to me that I could actually do it myself. I’m currently trying for a surfboard tummy (don’t ask) which means I’m trying to eat as healthily as possible. I had a dinner party last Saturday which involved a dish of seared Tuna for one of the courses with outstanding results (more on that later). So for this Monday night, I decided I would attempt a Tuna tartare with avocado and mango.
You’ll be surprised at what you can find at supermarkets these days, especially places like Waitrose, my local one actually sells yellowfin Tuna, which is meant to be the best variety!
This dish is simple and fast (about 15 minutes excluding shopping) and needless to say very healthy. Amounts will of course vary depending on how many people you are preparing the dish for. Mine was for one.
· Piece of yellowfin tuna
· Half an avocado
· Half the flesh of a ripe mango
· Freshly ground black pepper
· Pinch of salt
· Juice of half a lime
· Balsamic reduction
· Drop of olive oil
· Sprouting salad to garnish
1. Garnish a plate with sprouting salad
2. Finely slice and chop the Tuna into a bowl and mix with the olive oil, black pepper, pinch of salt and the juice of the lime
3. Place a metal mousse ring on a plate and spoon the tuna mixture into it
4. Slice the avocado into tiny pieces (no need to season) and add to the tuna in the tian
5. Slice the mango flesh into tiny pieces and again add to the tian
6. Remove the metal tian and drizzle with the balsamic reduction
I had mine with Melba toast which is so simple to make. Simply toast some slices of bread and cut each slice into two pieces, toast them again and you have your Melba toast.
You can also garnish with a bit of coriander, mango and coriander make amazing bed fellows!