Bluefin tuna tartare with guacamole
1 serving
20 minutes
Tuna tartare with guacamole is an exquisite dish of French cuisine that combines the freshness and tenderness of fish with the rich, velvety taste of avocado. This recipe is inspired by the tradition of French tartares, where raw ingredients reveal their true flavors. Tender pieces of tuna are marinated in a fragrant mix of soy sauce, olive oil, and citrus, acquiring subtle Eastern notes. The guacamole, with lime juice and cilantro, adds zest and freshness. The composition is complemented by crispy Borodinsky bread, which brings textural variety. The dish is perfect for a refined aperitif or light dinner, impressing with its harmony of flavors and elegant presentation.
1
Cut the tuna into small cubes and marinate in a mixture of soy sauce and olive oil with added lemon juice, salt, and pepper to taste.
- Tuna: 100 g
- Soy sauce: 10 ml
- Olive oil: 10 ml
- Lemon juice: 20 ml
2
Finely chop the avocado, add olive oil, cilantro, lime juice, salt, and pepper to taste, and mix thoroughly until a paste consistency is achieved.
- Avocado: 60 g
- Olive oil: 10 ml
- Cilantro: 5 g
- Lime juice: 10 ml
3
Slice the Borodinsky bread thinly and dry it in the oven for 5-10 minutes.
- Borodino rye bread: 30 g
4
Dice the tomatoes and mix them with the tuna.
- Tuna: 100 g
- Baku tomatoes: 60 g
5
Serve guacamole alongside the tuna and tomato mixture (do not mix them), sprinkled with sesame seeds and garnished with a cilantro sprig.
- Avocado: 60 g
- Tuna: 100 g
- Baku tomatoes: 60 g
- Sesame seeds: 5 g
- Cilantro: 5 g
