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Tuna tartare with an avocado mousse and a panko crumble |

Brunch, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Knife-cut tuna tartare seasoned with Japanese pickled ginger, green apple and chives accompanied by an avocado mousse and some panko crumble.

Note

Balanced seasoning is the key to a successful tartare. Feel free to try it out a few times to adjust the seasoning to perfection. Always taste and season accordingly!

Ingredients

Recipe for 4 portions / 12 tapas

For the tuna tartare

480 Gr

Yellowfin tuna

100 Gr

Shallot

1 Unit(s)

Lime

1 Tbsp

Roasted sesame oil

2 Tbsp

White sesame seeds

0.25 Tsp

Wasabi powder

4 Leaf(ves)

Thai basil

1 Tbsp

Soy sauce

1 Tbsp

Japanese pickled ginger

1 Unit(s)

Granny smith apple

For the avocado mousse

2 Unit(s)

Avocado

1 Clove(s)

Garlic

4 Drop(s)

Chili paste (sriracha)

Crumble Panko

8 Tbsp

Japanese breadcrumbs (panko)

30 Gr

Butter

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your Oven at 400 °F

General preparation

Cut the tuna into very small cubes, taking care to remove all the white membranes. Zest and then juice the lime. Cut the apple into small cubes and immediately mix with a dash of lime juice. Chop the pickled ginger. Chop the chives and shallots. Scoop out the avocado flesh.
Avocado mousse preparation

In the bowl of a blender, put the avocado, remaining lime juice, the garlic and the chili paste. Mix until smooth. Adjust the seasoning and set aside.
Tartare preparation

In a bowl, mix the tuna with the apples, lime zest, ginger, shallots and chives. Add a drizzle of olive oil, salt and pepper and set aside.
Panko crumble

In a hot skillet with butter, toast the panko to reach a nice golden brown color. Let cool at room temperature before serving.
To serve

Use a ring mold to serve your avocado mousse with the tartare on top. Remove the ring mold and serve with a few croutons.

Balanced seasoning is the key to a successful tartare. Feel free to try it out a few times to adjust the seasoning to perfection. Always taste and season accordingly!

Cooking schedule

Class with similar recipe

Saturday, July 26th 18:00 to 21:00

Quebec city

135 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Chic menu with pairing of our sommelier, 3 glasses of wine included

Tuna tartare with an avocado mousse and a panko crumble |
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More information

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135 $ / pers.

14 places disponibles