Tuna Tartare
Ingredients
- 400 gTuna (hand-cut into small cubes)
- 2 pcPersea americana Mill. (diced)
- 2 tbspLime juice
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcHot chili pepper (seeded and minced)
- 1 tbspSesame seed (toasted)
- 1 tbspFresh cilantro (chopped)
- 1 pinchFleur de sel
- 10 gFresh ginger (grated)
Method
Firm, glossy cubes of red tuna, hand-cut to maintain texture. Creamy avocado meets the heat of chili and the sharp freshness of lime.
- 1
The tuna must be very cold. Use a very sharp knife to dice the fish into regular 5mm cubes. Avoid mincing the flesh to prevent it from becoming mushy.
- 2
In a mixing bowl, combine soy sauce, sesame oil, and lime juice. Grate fresh ginger over it. The mixture should be homogeneous and slightly syrupy.
- 3
Add the tuna, finely sliced scallions, minced chili, and cilantro. Mix gently with a spoon. The sauce should coat every piece of fish without pooling at the bottom of the bowl.
- 4
Dice the avocado at the last moment to prevent browning. Fold them in very gently so they don't get crushed. Serve immediately to maintain the texture contrast.
Frequently asked questions
How do you get this dish right?
- Place your tuna in the freezer for 15 minutes before cutting: the flesh will be firmer and the cut cleaner.
- Do not prepare the tartare more than 30 minutes in advance, as the lime juice will 'cook' the fish and make it lose its vibrant red color.
How long does this dish keep?
Consume immediately after preparation. Does not store well due to the fragility of raw fish.
