Special occasion · Balanced meals
Tuna tartare with avocado and sesame
An elegant starter — finely chop, layer and serve
- Time
- 20 min
- Difficulty
- Intermediate
- Cuisine
- Asian-inspired
- Serves
- 4 people
From behind the fish counter
Cut the tuna just before using it and keep it cold. Marinate briefly for a good texture. Lime juice changes the colour and texture, but does not make raw fish safe.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Using a sharp knife, cut the tuna into half-centimetre cubes.
- 2
Mix with 2 tbsp soy sauce, 1 tsp sesame oil, finely chopped shallot and some lime juice. Marinate in the fridge for no more than 10 minutes.
- 3
Mash the avocado with lime juice, salt and pepper.
- 4
On each plate, make a layer of avocado using a serving ring or espresso cup, then add the tartare on top.
- 5
Finish with sesame seeds and chopped spring onion. Serve immediately with crackers.
Intermediate Manageable with care and a little patience.
From Schaap’s Vishandel
- 300 g tuna — explicitly discuss suitability and required treatment for eating raw
From the supermarket
- 2 avocados
- 2 tbsp soy sauce + 1 tsp sesame oil
- 1 lime
- 1 small shallot
- 1 tbsp sesame seeds + 1 spring onion
- 8 crackers
- Pepper and salt if needed