Tuna Tartare Recipe
cascabel chile oil, avocado purée, radish, yuzu
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Ingredients
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Tuna Tartare
Method
Preparation of Ingredients
- 1
Prepare the Tuna
Finely dice the fresh sushi-grade tuna into small cubes, approximately 1/4 inch in size. Place in a bowl.
- 2
Make the Avocado Purée
Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender. Add the yuzu juice and a pinch of sea salt. Blend until smooth and creamy. Adjust seasoning if necessary.
- 3
Prepare the Radishes
Thinly slice the radishes using a mandoline slicer or a sharp knife. Set aside.
- 4
Chop Chives
Finely chop the chives and set aside.
Assembling the Dish
- 5
Mix Tuna with Chile Oil
In the bowl with the diced tuna, add the cascabel chile oil and sea salt. Gently mix until the tuna is evenly coated with the oil and seasoning.
- 6
Plate the Avocado Purée
On a serving plate, spoon a generous amount of the avocado purée and spread it into a circle with the back of the spoon.
- 7
Add Tuna Mixture
Place the seasoned tuna mixture in the center of the avocado purée.
- 8
Garnish
Arrange the sliced radishes around the tuna and sprinkle with black sesame seeds and chopped chives for garnish.
