Chopped tuna with avocado and rice chips
1 serving
25 minutes
Chopped tuna with avocado and rice chips is a refined dish that combines the freshness of seafood with the rich flavor of yuzu sauce. This is a modern interpretation of European cuisine with Asian notes. The tender tuna fillet harmoniously pairs with creamy avocado and juicy pomelo, while crispy rice chips add textural contrast. Dressed in yuzu sauce, which unites citrus tartness, spiciness from chili pepper, and umami from fish broth, this salad becomes a true gastronomic masterpiece. The dish is perfect for a light dinner or as an exquisite appetizer on a festive table.
1
Fry rice paper in a deep fryer. Leave to cool.
- Rice paper: 5 g
2
Chop avocado and tuna randomly. Drizzle avocado with lime juice. Season tuna and avocado with salt and pepper. Crush cilantro in a mortar to release its juice.
- Avocado: 70 g
- Tuna: 70 g
- Lime juice: to taste
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: to taste
3
Prepare yuzu sauce. For this, mix lime juice, soy sauce, yuzu lemon juice, fish broth, chili pepper, rice wine, and cilantro juice.
- Lime juice: to taste
- Soy sauce: 20 ml
- Yuzu juice: 10 ml
- Fish stock: 30 ml
- Chili pepper: to taste
- Mirin: 20 ml
- Coriander (cilantro) juice: to taste
4
Place tuna, avocado, and pomelo on a plate, drizzle with yuzu sauce. Top with rice chips.
- Tuna: 70 g
- Avocado: 70 g
- Pomelo: 50 g
- Yuzu juice: 10 ml
- Rice paper: 5 g
