Tuna tartare with avocado
1 serving
40 minutes
Tuna tartare with avocado is a refined dish of Italian cuisine that combines the freshness of seafood with the delicate texture of fruits. The origin of tartare is French gastronomy, but this version incorporates the best notes of Mediterranean flavor. Cold tuna fillet, juicy avocado, and sweet medlar create harmony in every spoonful, while a light dressing with dashi, lime, and truffle oil adds depth to the taste. Sesame and olive oils soften the textures, while cilantro adds fresh herbal notes. The dish is perfect for a light dinner or an exquisite appetizer. It is served chilled, garnished with greens and crispy sesame seeds for aesthetic appeal and flavor contrast.
1
Cut the chilled tuna fillet, avocado, and medlar into large cubes.
- Tuna fillet (loin): 40 g
- Avocado: 30 g
- Loquat / medlar: 60 g
2
Mix with sesame and olive oil, salt, pepper, cilantro leaves and place on a plate.
- Sesame oil: 5 ml
- Olive oil: 5 ml
- Salt: to taste
- Ground black pepper: to taste
- Cilantro (coriander leaves): to taste
3
Sauce: combine dashi with water.
- Dashi powder: to taste
- Water: to taste
4
Add ice, sugar, lime juice, and truffle oil. Mix the ingredients thoroughly. Drizzle the tuna with the prepared dressing.
- Ice: 5 g
- Cane sugar: 5 g
- Lime: 1 piece
- Truffle oil: to taste
5
Use torn cilantro leaves and toasted sesame seeds for decoration.
- Cilantro (coriander leaves): to taste
- Sesame seeds: to taste