Tuna tartare in avocado
4 servings
30 minutes
Tuna tartare in avocado is a refined dish of European cuisine that embodies the harmony of freshness and tenderness. The roots of this recipe trace back to French gastronomy traditions, where simplicity and the richness of natural flavors are valued. Tender pieces of tuna are mixed with truffle mayonnaise and refreshing lime juice, creating a sophisticated taste with light nutty and citrus notes. The addition of kiwi gives the dish a subtle sweet tanginess, while the avocado wrap makes the texture particularly velvety. The final touch is red caviar, which adds brightness and depth to the flavor. This tartare is perfect as an elegant appetizer for a festive dinner, highlighting the chef's culinary mastery and awakening the appetite with its sophistication.
1
Cut the tuna fillet into very small pieces.
- Tuna fillet (loin): 500 g
2
Cut the kiwi.
- Kiwi: 1 piece
3
To prepare truffle mayonnaise, finely chop black truffle and mix it with homemade mayonnaise and juice from half a lime.
- Black truffles: 1 piece
- Mayonnaise: 75 g
- Lime: 0.5 piece
4
Gently mix the tuna and kiwi with truffle mayonnaise in a bowl.
- Tuna fillet (loin): 500 g
- Kiwi: 1 piece
- Mayonnaise: 75 g
- Black truffles: 1 piece
- Lime: 0.5 piece
5
Slice the avocado into thin slices. Overlap them on the sushi mat.
- Avocado: 2 pieces
6
Place the tuna in the middle of the avocado and carefully wrap it into a roll.
- Tuna fillet (loin): 500 g
7
Cut the finished roll in half, decorate the top with red caviar, and it can be served.
- Red caviar (salmon roe): 50 g
