Tuna tartare
1 serving
15 minutes
Tuna tartare is an elegant dish of Mexican cuisine that combines the freshness of seafood with spicy accents. The history of tartare traces back to French gastronomy, but in its Mexican version, it gains a unique character with the addition of guacamole and chili peppers. Tender tuna fillet diced is enriched with the aroma of olive oil and the freshness of scallions. Served on a bed of guacamole puree with a crispy Borodinsky bread toast creates a perfect balance of textures. Garnished with corn salad and chili slices, this tartare delights with its harmonious flavor, uniting the softness of tuna, creaminess of avocado, and a hint of spice. The dish is perfect as an exquisite appetizer or light dinner, especially accompanied by a glass of white wine.
1
Cut the tuna fillet into small cubes with a sharp knife, dress with olive oil, and add chopped scallions.
- Tuna fillet (loin): 100 g
- Olive oil: 10 ml
- Chives (ciboulette): 3 g
2
Spread the guacamole puree in a circle on a plate, place tartar in the center, and garnish with corn salad, chili slices, and croutons made from Borodinsky bread, drizzled with olive oil.
- Guacamole: 70 g
- Lamb's lettuce (mache): 3 g
- Chili pepper: 3 g
- Fried bread (grenki): 1 piece
- Olive oil: 10 ml
3
Enjoy your meal!
