Tonno Con Mousse De Avocado Recipe

Prepare and season

If using fresh tuna: pat the tuna dry. Rub with 1 tbs olive oil, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Let rest 5 minutes at room temperature. If using canned tuna: drain thoroughly, flake gently with a fork and toss with the olive oil, lemon juice, salt and pepper.

Sear (for fresh tuna)

Heat a heavy skillet over high heat until very hot. Sear the tuna loin 30–45 seconds per side for rare, or longer to desired doneness. Remove and rest 2–3 minutes, then slice thinly across the grain into medallions or dice into bite-sized cubes. Toss lightly with 1 tbs lemon juice if you didn't before.

Taste and adjust seasoning; keep tuna warm or at room temperature until plating.

Prepare avocado

Halve the avocado, remove the pit and scoop flesh into a blender or food processor.

Add Greek yogurt, lime juice, 1 tbs olive oil, half clove garlic, 1/2 tsp salt and 1/4 tsp black pepper to the blender.

Blend until smooth and airy. If the mousse is too thick, add 1 tbs cold water and blend again to reach a light, pipable consistency. Taste and adjust salt/lime if needed.

Transfer the mousse to a piping bag (or a small bowl) and keep refrigerated until ready to plate.

Quick-pickle shallot

Place the thinly sliced shallot in a small bowl. Warm 2 tbs white wine vinegar, 2 tbs water, 1 tsp caster sugar and 1/4 tsp salt just until the sugar dissolves (microwave 15–20 seconds or heat gently). Pour the warm pickling liquid over the shallots and let sit 10–15 minutes. This mellows the raw shallot bite.

Prepare red pepper and herbs

While shallot pickles, seed and finely dice 1/2 red bell pepper. Wash and dry microgreens or herb leaves.

After 10–15 minutes, drain most of the pickling liquid (reserve a little if you want to drizzle). Combine the pickled shallot and diced red pepper in a small bowl and toss lightly with 1 tsp olive oil.

Plate the starter

Place 1–2 spoonfuls or a decorative piped dollop of avocado mousse in the center of each starter plate. Arrange slices or cubes of tuna around or atop the mousse in an attractive pattern (about 100 g tuna per serving).

Scatter a small spoonful of the pickled shallot and diced red pepper over the tuna and around the plate for color and acidity.

Add a few microgreens or herb leaves for freshness, drizzle a tiny amount of olive oil over the tuna, and finish with a light sprinkle of lemon zest, flaky sea salt and a pinch of smoked paprika or cracked pink pepper if using.

Serve immediately with toasted baguette slices or crostini on the side so diners can spread mousse and top with tuna and pickled shallot.